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Kaachi is one of those things that takes me right back to the golden days of my childhood: weekend mornings, all 6 of us most likely doing 6 different things in our tiny little home, probably pretty loud, always some music, Farsi writing lessons, Saturday morning cartoons… it was the best part of the week.
And growing up, kaachi was always a treat.
The recipe we make at home is an old family recipe from my parents’ hometown of Ardebil in Azerbaijan, Iran. It’s a rich golden color—thanks to the antioxidant-rich turmeric of course!—and the cinnamon (also antioxidant-rich and good for fighting inflammation) and sugar just do exactly what you want them to do for a hot breakfast. It’s so warming and so delicious.
Fun kaachi fact: kaachi is a simple porridge that is traditionally cooked for mothers who have just given birth in order to help replenish their energy. How could you not love that?
The base is essentially made from flour and butter, which would make sense why it’d help with energy levels since the flour (and some added sugar) provides a burst of energy right off the bat while the butter provides the sustained energy that will last longer through the day. And you know what? Whenever I eat kaachi for breakfast I’m satisfied for a much larger chunk of my day than when I eat any other breakfast. I have the butter to thank for that! Thanks friend!
I’ll always remember my parents cooking up a batch in the mornings when we got that specific kaachi craving. Actually, even this past June when I went back home to California for a visit, my Persian mama made some kaachi and it was as spectacular as ever. It’s the ultimate comfort food for me, and now when I crave it I cook it for myself and for my husband who is always happy to finish off the batch.
I really do hope you try it out one weekend morning when you want a warm and filling breakfast and I hope it makes your belly feel all happy and nourished like mine after I gobble down a big bowl, or two. Noushejaan (nourishment for your soul)!
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