Asure

Method6 steps

1. 1

   Step 1: Put the 3 cups hulled barley in a large pot with plenty of water. Cover and soak overnight in the refrigerator. This water is kept for cooking; no measured water volume is supplied by the author.

   Uses 3 cups hulled barley (husked removed barley) (soaked overnight in plenty of water) · Plenty of water for overnight barley soaking and cooking; add more if needed

2. 2

   Step 2: Transfer the soaked barley and its water to a large deep pan. Bring to a boil, reduce the heat and simmer about 50 minutes until the barley is tender, adding more water from the unmeasured supply if needed.

   Simmer barley until tender · 50 minUses Soaked barley and its soaking water · Plenty of water for overnight barley soaking and cooking; add more if needed

3. 3

   Step 3: Add the sugar (225 g), rinsed and drained canned navy beans (1 1/2 cups) and chickpeas (1 1/2 cups), washed and drained uncooked white rice (1/2 cup) and optional rose water (1 tbsp). Add water only if needed. Bring back to a boil, reduce the heat and simmer about 10 minutes as the source guide, continuing until the rice is tender.

   Simmer pudding additions; check rice tenderness · 10 minUses Tender barley and cooking liquid · 225 g sugar · 1 1/2 cups canned chickpeas (rinsed and drained) · 1 1/2 cups canned navy beans (rinsed and drained) · 1/2 cup uncooked white rice (washed and drained) · 1 tbsp rose water (optional) · Plenty of water for overnight barley soaking and cooking; add more if needed

4. 4

   Step 4: Stir gently until the pudding thickens. Transfer to a large serving bowl and level the surface. Allow to cool enough to garnish; for chilled serving, cool promptly and refrigerate rather than leave it standing indefinitely.

   Uses Cooked barley rice pulses and sweetened liquid

5. 5

   Step 5: Sprinkle cinnamon (2 teaspoon) over the cooled pudding. Add the chopped dried figs (6) and apricots, pistachios, pine nuts (3 tbsp), currants (3 tbsp) and crushed walnuts (8 tbsp) from the listed garnish supplies.

   Uses Cooled thickened pudding · 2 teaspoon cinnamon · 3 tbsp pistachio nuts · 3 tbsp pine nuts · 3 tbsp currant · 6 dried apricots (cut in chunks) · 6 dried figs (cut in chunks) · 8 tbsp walnuts (well crushed)

6. 6

   Step 6: Scatter the listed pomegranate seeds (8 tbsp) over the pudding and serve chilled or at room temperature.

   Uses Garnished Asure · 8 tbsp pomegranate seed