Traditional Bahraini Cardamom Coffee

"This is an authentic recipe for the traditional style of coffee that is drunk in Bahrain. The key to a great cup of coffee is the ground coffee - if you can get Gulf Coffee then do so. Gulf Coffee is light / medium roasted beans which are then ground with cardamom & saffron. If you can't get Gulf Coffee then use a coffee which is as lightly roasted as possible & add a little extra cardamom & saffron to the coffee as you make it."
photo by Ambervim photo by Ambervim
photo by Ambervim
photo by Baby Kato photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by littlemafia photo by littlemafia
photo by Rita1652 photo by Rita1652
Ready In:
1 pot




  • Bring water to boil.
  • Add the coffee, cardamom, and saffron .simmer uncovered on low heat for 3 minutes.
  • Strain mixture into jug.
  • Bring mixture up to the boil again then remove from the heat. Add the rose water & pour into a coffee pot.
  • Serve in demi tasse coffee cups with dates, mixed nuts or pastries.

Questions & Replies

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  1. Ozlem
    I ground coffee beans with some cardamom seeds in Braun coffee grinder. I will always use this mix for my Turkish coffee.
  2. Ambervim
    I love this coffee. Of course, I love anything with cardamom. I think the rose water really adds a bit to it.
  3. Annacia
    This coffee is marvelous no matter at what time of day yo enjoy it, and enjoy it you will. I made it for my first coffee of the day. I have been adding a bit of saffron to my coffee for awhile and I love it, this mix is even better. Used Corta's Mediterranean Coffee. Simply delicious.
  4. Debbwl
    Wow what a delightful dessert coffee! Highly recommend fallowing step five and enjoying this with pastries or dates. We loved the perfectly balanced spices that give this coffee its exotic flavor. Thanks so very much for the post.
  5. jfcoopjr
    Thank you, Um Safia!!!<br/><br/>I%u2019m ecstatic! Although your recipe is for Traditional Bahraini Cardamom Coffee, and very enjoyable, I%u2019ve been searching for a recipe to reproduce the %u201CTurkish%u201D coffee I savor from my favorite Middle Eastern restaurant when I%u2019m visiting in Dearborn, Michigan (La Pita). There%u2019s nothing like the total sensory experience from such a small amount of liquid. Simply add a light sweet after a savory feast, or just to share the experience with a friend, and we're talking glimpses of Paradise! <br/><br/>I was totally missing the Saffron and Rose Water, and no matter what I tried on my own tuition, it was usually off somehow. Then, I found a dallah set at a local thrift store and I was determined to find the recipe and learn how to make a familiar Turkish coffee.<br/><br/>First, I was experimenting with your recipe, but without the Rose Water until I found it at a Middle Eastern grocer on my last visit to Dearborn. Such a subtle, yet noticeable difference.<br/><br/>Desiring the familiar "Turkish" coffee, I learned about the "4th boil" process ... OMG!!! The boil to froth and remove, stir froth down, 3 times, then boil to froth a 4th time and remove. Stir again, adding the Rose Water after the last boil.<br/><br/>I grind my coffee beans in a Cuisinart adjustable coffee grinder on the finest setting available. Although it is not the Turkish grinder grind, it's pretty darn close (almost like baby powder).<br/><br/>Another variant I have tried is to use one teaspoon of sugar for every two rounded teaspoons of coffee, added to the cold water before brewing.<br/><br/>Your recipe on the 4-boil process in my dallah/ibrik is more than wonderful, and now I can share this traditional experience of the senses with others!<br/><br/>Thank you, thank you, thank you!



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