Aşure (Noah's Pudding): Turkish Mixed-Grain and Dried Fruit Dessert

Rinse the wheat berries, chickpeas, and white beans separately. Place each in its own bowl, cover with plenty of cold water, and soak overnight, or for at least 8 hours.

Drain the wheat berries and transfer to a large pot with 1.5 liters (6 cups) of fresh water. Bring to a boil, then reduce the heat and simmer until the grains are tender and beginning to split, about 60 to 75 minutes. Skim off any foam that rises. Do not drain; keep the cooking liquid.

While the wheat simmers, drain the chickpeas and beans. Boil them separately in fresh water until completely soft, around 50 to 60 minutes for chickpeas and 40 to 50 minutes for white beans. Drain and set aside.

Put the chopped apricots, figs, raisins, and currants in a bowl. Pour over 250 ml (1 cup) of hot water and let them plump for 10 minutes.

Add the cooked chickpeas, white beans, and the soaked dried fruit with its liquid to the pot of wheat berries. Stir in the sugar, orange zest, and a pinch of salt. Bring to a gentle boil, then lower the heat and simmer for 30 to 40 minutes, stirring often, until the mixture thickens to a spoonable pudding consistency.

Remove from the heat and stir in half of the chopped walnuts. Ladle the aşure into individual bowls or a large serving dish. Let it cool to room temperature, then refrigerate until fully chilled.

Top with pomegranate seeds and the remaining walnuts just before serving. Offer extra nuts and fruit on the side for guests to add themselves.