Asure, Noah's Pudding (Turkish Cuisine)

• 60 grams Wheat (preferably whole grain, not rolled)
• 20 grams Chickpeas
• 20 grams White kidney beans
• 5 grams White rice
• 100 grams Sugar
• 4 Dried apricots
• 4 Dried figs
• 15 grams Raisins
• 15 grams Walnuts
• 15 grams Almonds
• 10 Pine nuts (optional)
• 1 liter Water
• 30 Pomegranate (fresh arils)
• 1 dash Candied orange peel
• 1 dash Rose water (optional)
• 1 Cinnamon powder
• 1 as much (to taste) Your choice of nuts and dried fruit, such as hazel nuts, pistachios, black currants, pumpkin seeds, shredded coconut, or whole cardamon pods

1. If using dried chickpeas and white kidney beans, soak them overnight in water with 1 tablespoon baking soda to rehydrate.
2. Rehydrate the wheat, rice, and nuts 1-2 hours before preparation.
3. Slice the dried fruit and nuts into 1 cm thick slices.
4. Grate the orange peel.
5. Fill a large pot with plenty of water and boil the wheat and rice until soft.
6. Add the ingredients from Step 1 and 3, and the orange peel, starting with those that take longer to cook through.
7. Add the sugar, and slowly simmer until all the ingredients are tender.
8. Turn off the heat, sprinkle in the rose water, and mix well.
9. Transfer the pudding to serving dishes, then sprinkle on cinnamon powder and finely chopped nuts (not listed in the ingredients), and garnish with pomegranate arils.
10. You can serve the pudding warm, or chill it in the refrigerator to meld the flavors and achieve a more soft and chewy texture.

grain, chickpeas, white kidney beans, white rice, sugar, apricots, figs, raisins, walnuts, almonds, nuts, water, water, cinnamon powder, much

Taken from cookpad.com/us/recipes/171236-asure-noahs-pudding-turkish-cuisine (may not work)