Ingredients

  • 1 C barley
  • 1/4 C white kidney beans
  • 1/4 C chickpeas
  • 1 tbsp rice
  • 1 tbsp bulgur
  • 2/3 C sugar
  • 8 C water
  • 1/2 C hazelnuts, chopped
  • 1/2 C walnuts, chopped
  • 1/2 C almonds, chopped
  • 1 C dried apricots, diced
  • 1/2 C peanuts, chopped
  • 1 C raisins
  • 1 apple, diced
  • 1 orange, diced
  • 1 tbsp sesame seeds
  • 1 tbsp honey
  • pomegranate seeds, for topping

Instructions

  1. Wash and drain barley, beans and chickpeas and soak overnight.
  2. Cook them with 4 cups of water in a pressure cooker until the grains dissolve and starch comes out (12 minutes?)
  3. Open the cooker and switch to saute.
  4. Add 4 cups of hot water rice, bulghur, hazelnuts, almond, apricots, peanut, raisin, apple, orange, sesame and honey.
  5. Cook until rice and bulghur are dissolved and the liquid set.
  6. Add sugar and walnuts and cook for another 5 minutes.
  7. Serve cold with pomegranate seeds on top.