A generous quantity to feed 10
For a taste of Persian cuisine, why not try this recipe for the traditional Turkish dessert, Asure? It’s a delicious recipe with a story attached.
The tale goes that supplies on Noah’s Ark were running out when it went aground on Mount Ararat. Hoping to eke out a final meal whilst the waters were subsiding, Mrs. Noah emptied the ship’s stores and created this – a magnificent, nutritious pudding.
In Turkey Asure is seen as a meal to share, and is consumed during the holy time of Muharram. The pudding was originally made with bulgur wheat, but barley is used here as it cooks so well.
- 50g haricot beans, soaked overnight
- 75g dried chick peas, soaked overnight
- 50g dried kidney beans, soaked overnight
- 225g pot barley, soaked overnight in around 2 litres of water
- 75g short grain rice
- 100g dried chopped apricots
- 50g each of raisins, sultanas, currants, dried chopped figs
- 50g blanched, chopped almonds
- 50g chopped walnuts
- 450g granulated sugar
- 1 tablespoon cornflour
- 100ml rosewater
- 2 tablespoons fresh pomegranate
- 1 tablespoon pine nuts
- 1 tablespoon nibbed pistachios
- 5-6 dried apricots, sliced
- Firstly put your dried fruits to soak in water, and do the same with your rice, whilst you prepare the other ingredients.
- Drain the pre-soaked beans and chickpeas, put them both into the same pan and bring to the boil with some fresh water. Simmer for about 45 minutes until tender, then drain them.
- Place the barley together with its soaking water into a big pan, and bring to the boil. After fifteen minutes add the drained rice, followed 15 minutes later by the beans, chickpeas and the chopped (drained) fruit and nuts. Allow the mix to cook for another fifteen minutes, then add the sugar.
- Blend the cornflour to a paste with a little cold water, then add this to the pudding, mixing well as you do. Finally stir in the rose water, and if it’s looking a bit too stodgy, dilute it with a bit more water or a splash of milk. Let the whole thing cook through for a few minutes more before taking off the heat.
- Pour the asure into a bowl, sprinkle with the garnish and pop it in the fridge to chill. Buyurun! (a Turkish word for all sorts of things, including ‘there you go, enjoy…’)
This recipe is taken from Veggiestan, a cookbook that focuses on middle-eastern vegetarian cuisine.