Aşure — Noah’s Pudding

Saved Turkish Foodie recipe. Approximate US cup conversions: cooked chickpeas 164 g/cup, cooked navy beans 180 g/cup, dry barley 200 g/cup, dry rice 185 g/cup. The method omits adding listed pine nuts and currants; included with its other garnishes.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Soak barley overnight in plenty of water in a large pot.

Step 2

Bring barley and its soaking water to the boil in a large deep pan. Reduce heat and simmer about 50 minutes until tender, adding water as necessary.

Step 3

Add sugar, cooked beans, chickpeas, optional rosewater and uncooked rice. Return to the boil, then simmer for about 10 minutes, adding water if needed. Stir slowly until thickened and ensure the rice is cooked.

Step 4

Transfer to a large serving bowl, level the surface and cool at room temperature. Sprinkle with cinnamon and top with figs, apricots, pistachios, pine nuts, currants and walnuts. Finish generously with pomegranate seeds. Serve chilled or at room temperature.