Saudi Dallah — Najdi-style.

Method

1. 1

   Boil the water.

   In a small pot (a tannakah, traditionally), bring 900g of water to a full boil. Add the coffee and reduce to a low simmer.

2. 2

   First simmer — 10 minutes.

   Let the coffee simmer gently for 10 minutes. The liquid should darken to the color of weak tea — not the deep brown of espresso. Khaleeji qahwa is meant to be light.

3. 3

   Add cardamom and saffron.

   Lightly crack the cardamom pods between your fingers and add them to the pot. Add a pinch of saffron threads and the cloves. Simmer for another 10 minutes — the kitchen will fill with the scent.

4. 4

   Strain into the dallah.

   Pour the liquid through a fine sieve into a warmed dallah, leaving the grounds and spices behind. Some households add an extra pinch of fresh cardamom directly into the dallah for aroma.

5. 5

   Pour — the right way.

   Hold the dallah in your left hand, the small finjan cup in your right. Pour from a slight height into the cup, filling it only a third full. This is the host's gesture — never a full cup, always with room for a refill.