Turkish Dessert
Cover beans and soak in cold water overnight.
Rinse wheat and rice, cover and soak in cold water overnight.
Soak figs, apricots, and orange peels in hot water for .5 hours, drain and save water. Chop and mix with raisins.
Boil beans in 1 gallon cold water over medium heat, until beans are tender, about an hour.
Meanwhile, boil 2.5 quarts water, stir in rice and wheat, simmering over low heat until tender, about an hour. Combine with beans.
Add reserved soaking water, sugar, hazelnuts, pistachios, and pine nuts to a pot and bring to boil over medium heat, stirring constantly. Simmer for 30 minutes, allowing mixture to thicken.
Add vanilla, raisins, figs, apricots, and orange peels, and cook for another 20 minutes, stirring constantly.
Turn off heat and blend in rosewater.
Let stand at room temp for an hour. Sprinkle with cinnamon and garnish with slivered almonds and pomegranate seeds.
By Matt Rodigheri