Your choice of nuts and dried fruit, such as hazel nuts, pistachios, black currants, pumpkin seeds, shredded coconut, or whole cardamon pods
as much as you like
If using dried chickpeas and white kidney beans, soak them overnight in water with 1 tablespoon baking soda to rehydrate.
Rehydrate the wheat, rice, and nuts 1-2 hours before preparation.
Slice the dried fruit and nuts into 1 cm thick slices. Grate the orange peel.
Fill a large pot with plenty of water and boil the wheat and rice until soft.
Add the ingredients from Step 1 and 3, and the orange peel, starting with those that take longer to cook through. Add the sugar, and slowly simmer until all the ingredients are tender.
Turn off the heat, sprinkle in the rose water, and mix well.
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.
You can serve the pudding warm, or chill it in the refrigerator to meld the flavors and achieve a more soft and chewy texture.
Story Behind this Recipe
It is said that this is the celebratory dish that was prepared from leftover dried grains and fruit when Noah's Ark came to rest on Mount Ararat in Turkey. In Turkey, this day (on Day of Ashure, the tenth day of first month of the Islamic calendar) is observed by preparing this dish and sharing it with one's neighbors.
If using canned beans, drain the liquid, and rinse the beans to remove the odor. Use your choice of nuts and dried fruit. The more you use, the more luxurious the result will be.