~0 cal · 0g protein · 0g carbs · 0g fat (estimated, per serving)
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Piala bowl of green tea with a china teapot
🇹🇯 Dushanbe
Choi kabud — green tea — is poured from morning to night across Tajikistan, the quiet centerpiece of hospitality and conversation. Brewed in a china pot and served in handleless piala bowls, often with sugar, dried fruit, or a sprig of mint, it accompanies every meal and welcomes every visitor to the dastarkhan.
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Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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2 tbsp green tea leaves
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5 cups just-boiled water
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to taste sugar or dried fruit (on the side)
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a few sprigs fresh mint (optional)
Instructions
1
Warm a china teapot with a little hot water, then add the green tea leaves.
2
Fill with just-boiled water and steep for 3–4 minutes until pale gold.
3
Pour a bowl and tip it back into the pot two or three times to blend the strength.
4
Serve in piala bowls with sugar, dried fruit, or mint on the side.
Tajik dastarkhan tradition.
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🌏 While it simmers — know your destination
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Dushanbe. A Pamir-foothill capital of bread torn into tangy qurut.
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Tajikistan. Pamir mountain country of bread torn into yogurt.
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Asia. From street-cart woks to slow monastery kitchens.
The story behind this dish is up top — worth a read while the pot works.
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Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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