Add all the ingredients except the ice cold water to a pot with 8 cups of cold tap water.
Bring to a boil, simmer for 2 hours, topping up if you need to so that the liquid doesn't drop below 1/4 of the original level
Run the tea through a sieve into a large bowl, press the tea leaves to extract every last bit of flavour and discard the tea leaves.
Now get ready for a work out. Pour the ice cold water from a height into the tea concentrate.
Pour back and forth from bowl to bowl or use a ladle to drop it back into the bowl from a height to aerate the tea. I suggest doing this in your sink or a prepped surface area since it does splash a bit.
After a full 5-8 minutes of doing this the foam the tea produces will take on a rich bodied pink
Bring the tea mix back to a boil, simmer for five minutes. The "kahwa" is ready.
To make each cup of tea: Take a ladle (about 1/3 of a cup) of the kahwa, bring to a boil, add 2/3 cup milk and a splash of water. At this stage I like to throw in an extra cardamom pod too. Cook for 2-3 minutes and serve topped with a scant spoon of crushed pistachios