This kach iranian Saffron traditional food Recipe is a warm, spoonable flour dessert scented with saffron and rose water. Known more commonly as kachi, it is cooked slowly until the flour loses its raw taste and the sweet syrup blends into a smooth, glossy paste.
Kach food is richer and softer than a firm halva. This large kach recipe uses the original proportions and makes about 10 small servings, so use a heavy pot and keep the heat low once the syrup is added.
Ingredients
- 250 g (2 cups) plain wheat flour
- 400 g (2 cups) granulated sugar or finely crushed rock candy
- 250–300 g neutral oil, clarified butter or a mixture
- 950 ml (4 cups) water
- 120 ml (1/2 cup) rose water
- 1 teaspoon ground saffron
- 50 g slivered almonds
- 1/2 teaspoon fine salt
- Ground cinnamon and chopped pistachios, for decoration
Clarified butter gives the most traditional aroma; neutral oil keeps the saffron and rose water more prominent. If you combine them, melt the butter first and then measure the total fat.
Make the saffron syrup
Put the water and sugar or crushed rock candy in a saucepan. Warm over medium heat, stirring until fully dissolved. The liquid only needs to become clear; it does not need to reduce into a thick sugar syrup.
Take the pan off the heat. Stir in the rose water and a strong saffron infusion. To draw out the colour before it reaches the dessert, prepare the saffron with our saffron-brewing method.
Keep the syrup hot but not boiling. Adding cold liquid to toasted flour can make the mixture seize and increases the risk of splashing when it returns to the heat.
Toast the flour without darkening it
Sift the flour into a wide, heavy pot. Place it over low heat and stir continuously with a wooden spoon for 12 to 18 minutes. It should smell nutty and turn only pale gold.
Kachi does not need the deep brown flour used for some halvas. If the flour darkens too far, the saffron colour disappears and the flavour becomes bitter.
Add the fat gradually
Warm the oil or clarified butter in a separate small pan. Pour it into the toasted flour in three additions, stirring thoroughly after each one. Add the salt.
The mixture should become smooth and fluid enough to move under the spoon. If pockets of dry flour remain, press them against the side of the pot before adding more fat.
Blend in the syrup safely
Take the flour pot off the heat. Add one ladle of hot saffron syrup and stir until absorbed. Continue one ladle at a time; the mixture will hiss and release steam, so keep your hands above the spoon handle rather than over the pot.
Once about half the syrup is incorporated and the mixture is loose, pour in the rest gradually while whisking. Return the pot to low heat only after the paste is smooth.
Cook the kachi to a spoonable texture
Stir over low heat for 15 to 25 minutes. Scrape the base and corners often. Add the slivered almonds during the final 5 minutes so they soften slightly without disappearing into the mixture.
The kachi is ready when it is glossy, falls from the spoon in a broad ribbon and slowly levels in the pot. A little fat may appear at the edge, but the surface should not be swimming in oil.
If it becomes too firm, stir in hot water 60 ml at a time. If it is thin, continue cooking without increasing the flame. High heat makes a thick sweet mixture spit.
Serve the saffron kach
Spoon the warm kachi into shallow bowls. Draw a simple pattern over the surface with cinnamon and finish with chopped pistachios and a few almond slivers.
Serve small portions because the dessert is rich. It can be eaten warm or at room temperature, but it thickens as it cools; loosen reheated portions with a spoonful of water.
A necessary correction about newborns
The old article said this sweet dish was given to newborns. That is not safe guidance and has not been retained. The World Health Organization’s complementary-feeding guidance says foods in addition to milk generally begin around 6 months, not in the newborn period.
Kachi is a sugary, high-fat dessert, not an infant-feeding recommendation or a treatment for any age group. Parents should follow individual advice from a qualified paediatric professional.
Storage
- Cool leftovers promptly and refrigerate within 2 hours.
- Keep covered for up to 3 days.
- Reheat gently with a little water, stirring throughout.
- Do not repeatedly cool and reheat the whole batch.
This recipe contains wheat, almonds and pistachios. It may also contain dairy if made with clarified butter.
