Qahwa Arabeya

Pour 3 cups of water into a traditional dallah (coffee pot) or small saucepan and bring to a boil over medium-high heat.

Add the coarsely ground cardamom to the boiling water and stir well to combine.

Reduce heat to low and simmer for 5 minutes to allow the cardamom to infuse into the water.

Stir in the 2 tbsp of Arabic coffee (finely ground) and mix thoroughly until fully dissolved.

If using saffron, add the ¼ teaspoon of saffron strands to the coffee and stir to incorporate.

Simmer the mixture over low heat for 5–7 minutes, allowing the flavors to meld and the coffee to brew completely.

Carefully pour the qahwa arabeya into small serving cups (finjal), leaving the grounds settled at the bottom of the pot or straining as desired.

Serve hot and enjoy according to traditional custom: sip slowly in small quantities to savor the aromatic blend.