Ingredients

• 250 g Pearled wheat (aşurelik buğday)
• 100 g Dried chickpeas
• 100 g Dried white beans
• 50 g Rice
• 300-400 g Granulated sugar
• 2 liters Water
• 100 g Dried apricots
• 100 g Dried figs
• 50 g Golden raisins
• 1 teaspoon Grated orange zest
• 1/2 teaspoon Ground cloves
• 1/2 teaspoon Ground cinnamon
• 100 g Chopped walnuts
• 50 g Crushed pistachios
• 1/2 cup Pomegranate seeds

Instructions

1. 1

   The night before, soak the pearled wheat, chickpeas, and white beans separately in cold water.

2. 2

   On the day, drain and rinse the legumes and wheat. In separate large pots, cook the wheat, chickpeas, and beans until tender. Drain.

3. 3

   In a large pot, combine the wheat, chickpeas, beans, and rinsed rice. Add 2 liters of water and bring to a boil. Reduce heat and simmer for 30 minutes.

4. 4

   Add the diced dried apricots, diced dried figs, raisins, orange zest, ground cloves, and cinnamon. Mix well.

5. 5

   Gradually stir in the sugar, tasting and adjusting to your preference. Simmer for another 30-45 minutes, or until the mixture thickens and flavors develop, stirring frequently to prevent sticking.

6. 6

   Remove from heat. Pour the Aşure into individual bowls or a large serving dish. Let cool completely at room temperature, then refrigerate for at least 4 hours.

7. 7

   Before serving, generously garnish with chopped walnuts, crushed pistachios, and pomegranate seeds.