Persian kachi pudding: traditional saffron dessert for postpartum recovery

What is Kachi Pudding?

New motherhood can be exhausting. Some women seem to bounce back quickly, while others, like me, face relentless fatigue. For me, postpartum anemia compounded the challenge of recovery after an intense delivery. My unexpected source of comfort and nourishment was Persian kachi pudding.

Kachi pudding comes from Kerman, in southeastern Iran. More than a dessert, it is a traditional remedy infused with saffron and rosewater, served to women recovering from childbirth or menstruation. Across Iran, kachi is cherished for its nourishing, restorative qualities, a comfort food passed down through generations.

In H’s grandmother’s kitchen, kachi was treated with care. Its purpose was clear: to provide warmth, energy, and nourishment when it was most needed.

Why it supports postpartum recovery

Unlike standard British staples such as tea and toast, kachi pudding offers concentrated energy. Its combination of butter, sugar, and wheat flour provides both calories and comfort, while saffron and rosewater add an aromatic, soothing quality. For new mothers coping with sleepless nights and physical recovery, it is sustenance in its most nurturing form.

For me, kachi pudding became an essential part of recovery, restoring energy and providing a quiet moment of nourishment while caring for a newborn.

How to make Persian kachi pudding

Method:

• Boil sugar and water to create a sweet syrup.
• Melt butter and stir in the wheat flour to form the base of the pudding.
• Add syrup, rosewater, and saffron, allowing the mixture to become aromatic.
• Cook gently, stirring until smooth and creamy.

“Kachi provided nourishment and comfort when I needed it most.”