40+ Mum’s Recovery Journey: Persian Kachi Pudding Delight

Ah, the joys of new motherhood! While some mums bounce back with the grace of a spring lamb, I found myself in a postpartum energy crisis. Enter postpartum anaemia, thanks to a bit too much excitement in the delivery room.

Now, living miles away from the in-laws has its challenges, but thank the stars for our lovely Persian friends who swooped in with their secret weapon – Persian kachi pudding.

Kachi, an ancient pudding with its roots traced back to the southeastern Iranian city of Kerman, has evolved from a local specialty to a beloved treat enjoyed nationwide. This delectable dessert, infused with the aromatic essence of saffron, has transcended its regional origins to become a popular choice for a delightful afternoon snack.

To H’s grandmother, Kachi was more than just a tasty indulgence; it was a miraculous, homemade remedy. In the comforting confines of his Maman Bozorgh’s kitchen, Kachi was revered as an energy powerhouse, offering not just a burst of flavour, but also a source of nourishment and revitalisation.

Traditionally, it is lovingly prepared for those who have recently given birth or are experiencing menstruation. The nutritional richness of Kachi is believed to aid in the recovery of their physical strength, making it a purposeful dish passed down through generations.

The Persian Pick-Me-Up:

Move over, British tea and toast! Persian kachi pudding, with its heavenly blend of saffron and rosewater, took centre stage in the hospital ward. Aromatic and comforting, it became my superhero in a bowl. And spooning it down beats wrestling with buttered toast while juggling a newborn.

Kachi Pudding Recipe:

Ingredients:

• Sugar and water (a lot of sugar in fact)
• Butter (the more, the merrier)
• Flour (because life is good)
• Rosewater (for that floral finesse)
• Liquid saffron (turns your pudding into liquid gold)

Instructions:

1. Boil sugar and water – because we’re creating sweetness, not a chemistry experiment.
2. Melt butter, stir in flour – the dance of the ingredients begins.
3. Add syrup, rosewater, and saffron – cue the Persian magic, transforming your kitchen into a fragrant oasis.
4. Cook until a thin, smooth cream – just like Persian poetry, it should flow seamlessly.

The Great Kachi Pudding Heist

Now, for the punchline! As I eagerly anticipated the revitalising powers of my kachi pudding, my husband’s cousin swooped in like a dessert detective. To my amusement (and mild dismay), he polished off most of the kachi before I could say, “Persian delicacy!”

Conclusion

In the end, my postpartum journey wasn’t just about recovery; it was a spoonful of saffron-scented sweetness. So here’s to kachi pudding – the unsung hero of my English-Persian mum mission!