Saudi coffee is lighter than you expect: the beans are barely roasted, so the cup is golden rather than brown.
Boil the water, add two spoons of ground coffee per cup and simmer for ten minutes. Take it off the heat, add cardamom (and saffron, if it's a special day) and let it rest before pouring into the dallah.
Serve with dates, in small finjans, filled only a third of the way. Guests shake the cup gently when they've had enough.
