Ashure (Aşure) — Turkish Noah’s Pudding with Dried Fruits and Nuts

• 220 gwheat berries (soaked 12 hours, drained)
• 240 gcanned chickpeas (drained and rinsed (about 1 cup))
• 240 gcanned white beans (drained and rinsed (about 1 cup))
• 60 gshort-grain rice (rinsed)
• 2500 mlwater (plus more if needed)
• 260 ggranulated sugar
• 2 tsporange zest (finely grated)
• 1 tsplemon zest (finely grated)
• 1.5 tspground cinnamon
• 3 gfine sea salt (about 1/2 tsp)
• 120 gdried apricots (diced)
• 90 graisins
• 80 gdried figs (diced)
• 70 gdried cranberries (unsweetened or lightly sweetened)
• 10 mlpomegranate molasses (optional, for gentle tang)
• 70 ghazelnuts (toasted, roughly chopped)
• 70 gwalnuts (roughly chopped)
• 50 gpistachios (roughly chopped)
• 18 gsesame seeds (about 2 tbsp, toasted)
• 150 gpomegranate arils (fresh)

Instructions

1. 1

   Soak the wheat berries in plenty of water for 12 hours, then drain and rinse until the water runs mostly clear. This soaking shortens cooking time and helps the wheat release starch for the classic creamy body.

2. 2

   Place the soaked wheat berries in a large heavy pot and add 2500 ml water. Bring to a boil over high heat, then reduce to a steady simmer and cook for 45 minutes, stirring every 8–10 minutes to prevent sticking.

3. 3

   Add the rinsed rice to the pot and simmer for 20 minutes, stirring more frequently as the mixture thickens. The rice breaks down and boosts creaminess, so keep the heat gentle to avoid scorching.

4. 4

   Stir in the drained chickpeas and white beans and continue simmering for 15 minutes. If the pot looks dry or overly thick, add 200–400 ml water to maintain a loose porridge consistency that will set slightly as it cools.

5. 5

   Add the diced apricots, raisins, diced figs, and dried cranberries, then simmer for 10 minutes so the fruits plump and perfume the pudding. Keep stirring and scrape the bottom of the pot, because the sugars in fruit can make the mixture catch.

6. 6

   Add the granulated sugar, salt, orange zest, lemon zest, and 1.5 tsp ground cinnamon, then stir until the sugar fully dissolves. Simmer for 5 minutes, and add the pomegranate molasses if using to balance sweetness with a subtle tang.

7. 7

   Turn off the heat and let the aşure rest in the pot for 10 minutes so the grains relax and the texture becomes silkier. Taste and adjust thickness with 100–200 ml hot water if you want a looser pudding for serving in bowls.

8. 8

   Ladle the hot pudding into 10 individual bowls, about 250–270 ml per serving. Let them cool at room temperature for 45 minutes, then chill for at least 2 hours so the surface sets and the flavors meld.

9. 9

   Just before serving, decorate each bowl with pomegranate arils, hazelnuts, walnuts, pistachios, and toasted sesame seeds. Finish with a measured dusting of cinnamon, and serve chilled or cool for the most traditional experience.