The Healing Power of Persian Kachi Pudding for Postpartum Recovery

What is Persian Kachi Pudding?

Ah, the joys of new motherhood! While some mums bounce back effortlessly, I found myself struggling with postpartum fatigue. Enter postpartum anemia, partly due to an intense delivery experience. Fortunately, our Persian friends came to the rescue with a time-honored remedy: Persian kachi pudding.

Kachi pudding, originating from the southeastern Iranian city of Kerman, is more than just a delicious dessert. This ancient treat, infused with saffron and rosewater, has become a staple across Iran for its nourishing qualities. It’s traditionally prepared for postpartum recovery and during menstruation due to its rich, revitalising properties.

Why Kachi Pudding is the Perfect Postpartum Pick-Me-Up

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.

In the face of postpartum challenges, kachi pudding emerged as my ultimate comfort food. With its fragrant blend of saffron and rosewater, it offered not only a delightful taste but also essential nourishment. Unlike traditional British tea and toast, kachi pudding provided both energy and solace during my recovery.

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 beat wrestling with buttered toast while juggling a newborn.

How to Make Persian Kachi Pudding

Recipe:

Ingredients:

• Ingredients:
• Sugar (a generous amount for sweetness)
• Butter (the more, the better)
• Flour (for the perfect consistency)
• Rosewater (for a hint of floral elegance)
• Liquid Saffron (for that luxurious golden color)
• Instructions:
• Boil Sugar and Water: Create a sweet syrup by boiling sugar and water.
• Melt Butter and Stir in Flour: Combine butter and flour to form the base of your pudding.
• Add Syrup, Rosewater, and Saffron: Infuse your mixture with rosewater and saffron for a rich, aromatic flavor.
• Cook Until Smooth: Stir until the pudding achieves a smooth, creamy texture.

---

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

As I eagerly anticipated the benefits of my homemade kachi pudding, my husband’s cousin humorously devoured most of it before I could enjoy it myself. It was a minor setback but added a touch of humour to my postpartum experience.

Conclusion

My recovery was not only about regaining strength but also about enjoying the sweet, saffron-scented comfort of kachi pudding. This Persian delicacy truly played a vital role in my journey as a new mum. Have you ever tried Persian kachi pudding or any other traditional foods for postpartum recovery? Share your experiences and recipes in the comments below!