Traditional Pelamushi with Rye Flour (Georgian Grape Must Pudding)

Pour the grape must into a large, heavy-bottomed pot. Bring to a gentle simmer over medium heat, stirring occasionally to prevent sediment from sticking.

In a bowl, whisk together rye flour and about 250 ml (1 cup) of the warm must until smooth, with no lumps.

Slowly pour the rye slurry into the simmering must while whisking constantly. Continue whisking until mixture begins to thicken, about 5 minute's. Then reduce heat to low and stir gently with a wooden spoon almost constantly for about 45 minutes until it reaches a porridge-like consistency that coats the spoon thickly. If you stop stirring, lumps can appear; keep singing a Georgian song as you go—it always seems less heavy on the arm!

Stir in sugar if the must is more sour; Georgian varieties often need a dash of sweetness. Add the vanilla and mix well.

Drop a small amount of the mixture onto a cold plate; it should wobble but not run freely. If too runny, cook 5 more minutes; if too thick, adjust with a little more warmed must.

Pour the pelamushi into individual serving bowls or a large deep dish. Traditionally it is served warm or at room temperature.

Press walnut halves into the surface of each serving while still soft. Sprinkle pomegranate seeds for presentation.