While some mums are back on their feet in no time after giving birth, I was not. I was suffering from postpartum anemia (chronic iron deficiency) due to acute bleeding during master C’s delivery. As a result, my energy levels had been zapped.
There was no getting away from the fact that living in another country thousands of miles away from the in-laws was hard. However, while our immediate family were not able to lend an extra pair of hands, we were lucky to have good Persian friends to protect us and make us feel good.
Just one of the ways they did this was by making Kachi for me and filling the hospital ward with the aroma of saffron and rosewater in the process!
While the ingredients of this dish are simple, what made it special was how quickly I was able to recover after eating it. I had been feeling weak, tired and run down and needed something easy to eat.
While hot buttered toast, jam and tea is considered the ‘pick-me-up’ of choice by midwives, it wasn’t easy to eat with a babe in arms. Kachi, in comparison, can be eaten by the spoonful – and it is great with tea.
Please enjoy the recipe below and if you make it (particularly if it’s for a new mum) let me know either via social media or email firstname.lastname@example.org.
How to make kachi:
Bring the sugar and water to the boil. Remove from the heat as soon as the sugar has dissolved. Melt the butter in a saucepan, then over a low heat stir in the flour to form a smooth paste. Stirring continuously, slowly add the syrup, rosewater and liquid saffron. Cook very gently for a few minutes more, stirring constantly, until the mixture is a thin smooth cream. Add a little warm water if it becomes too thick. Serve warm in individual bowls.