Aashouriya (عاشورية) is a dish many Muslim cultures have versions of, and it is made for the occasion of Ashoura (عاشوراء). The foundation is always the same: dried grains and dried pulses cooked to a sort of sweet pudding which may or may nor include dried fruits as well. Ashoura is the tenth day of the month of Muharram when Muslims fast to commemorate not only the miracle of the sea opening for Prophet Moses to deliver him and his people from the tyranny of Pharaoh, but also the day Prophet Noah’s Ark landed and was delivered from Allah’s wrath on the disbelievers in form of the Flood. Living on an ark understandably limits the availability of fresh produce, so this dish is what one may imagine the Prophet Noah and his people ate while on the ark.
1 cup wheatberries
1/2 cup dry white beans
1/2 cup dry chickpeas
1/4 cup rice
1 cup sugar
1/4 cup slivered almonds
1/2 tsp salt
1 Tbsp rosewater
1 tsp ground cardamom
raisins and nuts, to garnish
Soak overnight and in separate bowls the wheatberries, white beans, chickpeas, and rice.
Next day, drain the grains and pulses, put them in a large pot and cook in 8 cups of water for a good 30-45 minutes over medium-high heat until soft. Add water as necessary to stop the mixture from sticking to the bottom og the pot and burning.
Using an emersion blender, puree the mixture until smooth or just a little chunky.
The mixture should resemble a thick soup of porridge consistency.
Stir in the sugar, almonds, and salt until sugar is dissolved.
Off heat, stir in the rosewater and cardamom.
Pour the mixture into a large serving bowl or individual bowls.
Optionally decorate with dried raisins and nuts.
Serve warm or cold.