Middle EasternSaudi Qahwa (Arabic Coffee with Cardamom)
Lightly roasted Arabic coffee simmered in water, then infused with a generous amount of cardamom and a pinch of saffron and poured into small cups. Saudi qahwa is served to every guest, always with dates.
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Saucepan or pot, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Coffee
17 minutesMedium heatBring the water to a boil in a pot or dallah, stir in the ground coffee and simmer on medium heat for 15 minutes.
Success cueA golden brown brew with the grounds sinking.
Watch outIt foams up as it heats; keep the flame moderate.
- 02
Settling
2 minutesTake it off the heat and leave for 2 minutes so the grounds settle.
Success cueA clear brew on top.
- 03
Cardamom
3 minutesPut the cardamom and saffron into a warm serving dallah or thermos and pour the coffee in slowly, leaving the grounds behind. Let it stand for 3 minutes.
Success cueA pale golden coffee that smells strongly of cardamom.
- 04
Serving
2 minutesPour a little into small cups, filling each only a third full, and serve at once.
Success cueSmall, hot cups of golden coffee.
PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.
Cooking tips
A light roast keeps the coffee golden and lets the cardamom lead; dark roasts belong to Turkish coffee, not qahwa.
- • Add the cardamom off the heat; boiling it hard dulls its scent.
- • Warm the thermos with hot water first so the coffee stays hot.
Common mistakes
- • Boiling the cardamom with the coffee for the whole time, which makes it bitter.
- • Pouring the grounds into the cups.
Substitutions
- • Instead of saffron: 2 cloves, as in central Saudi Arabia
- • Instead of cardamom: less cardamom, 15 g, for a milder cup
Serving ideasServe hot in small cups with dates, as the first thing offered to guests.
Estimated nutrition per serving
Calculated estimate per serving from the listed quantities. Product choice and retained cooking fat affect the result; this is not a laboratory analysis.
- Calories
- ≈ 0
- Protein
- 0.0g
- Carbs
- 0.0g
- Fat
- 0.0g
Calculation source and assumptions
Values use USDA data and linked product labels, adjusted for edible quantities and base servings. Brands, ingredient varieties, and cooking methods can change the result.
Check ingredient labels
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
Does qahwa change across Saudi Arabia?
Yes. The centre prefers a light golden roast with cloves or saffron, the west adds mastic, and the north boils it longer for a darker cup.
How do you pour Saudi coffee?
Hold the dallah in the left hand and the cups in the right, pour a little into each cup and serve the guest from the right. Shaking the empty cup means you have had enough.
Is qahwa served with sugar?
No. It is drunk plain; the sweetness comes from the dates served beside it.
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