This is my version of Noah’s Pudding, or ashure, a Turkish dessert (though I like it for breakfast). It’s hard to photograph mushy things, but it’s delicious. If you like Asian desserts incorporating mung beans or adzuki beans, you’ll enjoy this.
I’d ideally need a Turkish grandmother to show me how to make ashure. There are as many versions as there are recipes online. So I improvised with familiar techniques and ingredients I know I like. You can play with different combinations of dried fruit and nuts, though I think you should definitely still include dried cherries and pistachios. And don’t skip the rose water!
- 1 cup barley
- 2 tbsp. long-grain brown rice
- 1/2 cup uncooked chickpeas
- 1/2 cup uncooked adzuki beans
- 1/2 cup sugar
- 2 tbsp. rose water
- 1/2 cup raisins
- 1/2 cup dried cherries
- 1/2 cup dried figs, chopped
- 1/2 cup dried apricots, chopped
- 1/4 cup almonds, chopped
- 1/4 cup pistachios, chopped
- In a 4-qt. pot, combine barley, rice, chickpeas, and adzuki beans. Cover with 2 inches of water and let sit overnight.
- Drain the barley mixture and cover with 2 inches fresh water. Cook until water is mostly absorbed, 45-60 minutes.
- In a separate bowl and using an immersion blender, blend 3 cups cooked barley mixture with 1/2 cup water. Return blended mixture to pot.
- Add 2 cups water and remaining ingredients to pot. Stir everything together and simmer until water is absorbed, about 30 minutes. Cover for a few minutes and serve warm.