Persian Kachi (کاچی) — Saffron Rosewater Pudding
Kachi is a traditional Persian flour pudding scented with saffron, rosewater, and cardamom. It is especially associated with home care, postpartum recovery, and comforting family cooking.
Printable Recipe Card
Servings: 6 · Total: 45 min · Difficulty: easy
Ingredients (quick list)
- 90 g all-purpose flour
- 100 g unsalted butter
- 150 g granulated sugar
- 720 ml water
- 30 strand saffron (finely ground and bloomed)
- 45 ml boiling water
- 30 ml rosewater
- 1 tsp ground cardamom
- 0.25 tsp fine sea salt
- 1 tsp ground cinnamon
- 20 g slivered pistachios
Steps (summary)
- Grind the saffron strands with a small pinch of the measured sugar until powdery, then pour 45 ml boiling water over it. Cover…
- Combine the remaining sugar and 720 ml water in a small saucepan over medium heat. Stir until the sugar dissolves, then add the…
- Melt the butter in a heavy saucepan over medium-low heat. Add the flour and stir constantly with a wooden spoon for 12 to 15 mi…
- Reduce the heat to low and carefully ladle in the warm saffron syrup a little at a time while whisking continuously. The mixtur…
- When all the syrup has been incorporated, switch back to a wooden spoon and cook the pudding gently for 10 to 12 minutes. Stir…
- Remove the pan from the heat and let the kachi rest for 5 minutes to settle. Spoon it into shallow bowls, dust with cinnamon, s…
Cultural Background
Kachi is a deeply domestic Persian sweet, often prepared for new mothers, people recovering from illness, or family gatherings. Its richness and saffron aroma signal care, nourishment, and hospitality.
Equipment
💡 Tips
- Toast the flour slowly over medium-low heat; dark browning will make kachi taste bitter rather than gently nutty.
- Keep the saffron syrup warm before adding it to the roux, because cold liquid can make the pudding seize into lumps.
- For a softer, nursery-style texture, add an extra 60 ml hot water near the end and cook for 2 more minutes.
⚠️ Common Mistakes
❌ Adding all the syrup at once
✅ Fix: Add the warm syrup gradually while whisking so the roux emulsifies smoothly and does not form lumps.
❌ Toasting the flour too dark
✅ Fix: Stop at a light golden beige color because kachi should be fragrant and mellow, not bitter.
❌ Boiling after adding rosewater
✅ Fix: Keep the heat gentle after the syrup is flavored so the rosewater aroma stays fresh.
🧊 How to Store
Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in a saucepan with 30 ml water per serving, stirring until smooth, or microwave covered in 30-second bursts.
📅 Make Ahead
Bloom the saffron and prepare the flavored syrup up to 1 day ahead. The finished pudding is best served warm, but it reheats well with a measured splash of water.
🍽️ Pairs Well With
- Persian black tea
- cinnamon
- slivered pistachios
- fresh dates.
Regional Variations
- Some Tehran families make kachi with ghee and a darker flour roux for a richer, more caramel-like taste.
- In parts of central Iran, rice flour is used for an especially smooth and delicate texture.
- For postpartum versions, cooks may add a measured blend of warming spices such as cinnamon, cardamom, and ginger.
Ingredients
- 90 gall-purpose flour
- 100 gunsalted butter
- 150 ggranulated sugar
- 720 mlwater
- 30 strandsaffron (finely ground and bloomed)
- 45 mlboiling water
- 30 mlrosewater
- 1 tspground cardamom
- 0.25 tspfine sea salt
- 1 tspground cinnamon
- 20 gslivered pistachios
🔄 Substitutions
- unsalted butter→ ghee
- all-purpose flour→ rice flour
- slivered pistachios→ slivered almonds
Instructions
- 1
Grind the saffron strands with a small pinch of the measured sugar until powdery, then pour 45 ml boiling water over it. Cover the cup and let it bloom for 10 minutes so the color and aroma fully develop.
- 2
Combine the remaining sugar and 720 ml water in a small saucepan over medium heat. Stir until the sugar dissolves, then add the bloomed saffron, rosewater, cardamom, and salt and keep the syrup warm without boiling hard.
- 3
Melt the butter in a heavy saucepan over medium-low heat. Add the flour and stir constantly with a wooden spoon for 12 to 15 minutes, until the mixture smells nutty and turns a light golden beige.
- 4
Reduce the heat to low and carefully ladle in the warm saffron syrup a little at a time while whisking continuously. The mixture will steam and thicken quickly, so keep whisking until each addition is smooth before adding more syrup.
- 5
When all the syrup has been incorporated, switch back to a wooden spoon and cook the pudding gently for 10 to 12 minutes. Stir often and scrape the corners of the pan so the kachi becomes glossy, smooth, and spoonable rather than lumpy.
- 6
Remove the pan from the heat and let the kachi rest for 5 minutes to settle. Spoon it into shallow bowls, dust with cinnamon, scatter with slivered pistachios, and serve warm.
🪪 Recipe Passport
Cultural Background
Kachi is a deeply domestic Persian sweet, often prepared for new mothers, people recovering from illness, or family gatherings. Its richness and saffron aroma signal care, nourishment, and hospitality.
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
📚 Sources & Cultural References
- Najmieh Batmanglij — Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies — (2021)
- Margaret Shaida — The Legendary Cuisine of Persia — (1992)
Sources cited by the Zaffaron editorial team during recipe research. Cultural and culinary references supporting authenticity claims.
Nutrition per serving
Pairs well with
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Does your family make this differently?
Every family has their own version. Maybe your grandmother adds a secret ingredient, or your aunt has a completely different technique. Preserve your family's version — with their name on it, forever.
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