Persian kachi pudding is one of the most nourishing recipes in Iran for women after they have given birth. It is also given to anyone who has been ill or who needs to regain their strength.
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 little 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 make us feel good.
One of the ways they did this was by making Persian kachi pudding for me. It filled the hospital ward with the aroma of saffron and rosewater in the process!
While the ingredients of this dish are simple, what makes it special is how quickly you are able to recover after eating it. I had been feeling weak, tired and run down and needed something easy to eat that would give me energy.
While hot buttered toast, jam and tea is considered the ‘pick-me-up’ of choice by midwives in the UK, it isn’t easy to eat with a babe in arms. Persian kachi pudding, in comparison, can be eaten by the spoonful – and it is also great with a cup of tea.
Please enjoy the Persian kachi pudding recipe below and if you make it, let me know either via social media or email firstname.lastname@example.org.
How to make Persian kachi pudding:
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.
Stir continuously and slowly add the syrup, rosewater and liquid saffron. Cook gently for a few minutes more, stirring until the mixture is a thin smooth cream. Add a little warm water if it becomes too thick. Serve warm in individual bowls.
If you enjoyed this Persian kachi pudding recipe, check out others here.