Ingredients for Ashura Recipe
250 grams of wheat
4.5 liters of hot water
100 grams of rice
1 orange peel (chopped into small cubes)
1 lemon peel (chopped into small cubes)
2 medium apples (peeled, diced)
4 tablespoons raisins
1 cup dried beans
1 cup chickpeas
1/2 cup raw almonds
2 tablespoons currants
1 handful of nuts1 handful of walnuts
10 dried apricots (chopped)
900 grams of granulated sugar
1 cup water (in a pot to boil with cloves)
1 pomegranate (extracted)
1/2 cup powdered pistachios
1/2 cup fishnet pistachios
5 dried figs (sliced)
2 tablespoons cinnamon
1 tablespoon of sesame seeds
1/2 cup raw almonds
1/2 cup nuts
Ashura Recipe Cooking Suggestion
You can use apple and orange peel (we do not use it because the pulp part will be dispersed) to increase the variety of ashura material according to your desire and give it a nice aroma. Asure will cool and wait even more. However, you can increase the amount of hot water you will use if you think that the ashura is dark.
How to make Ashura Recipe?
Scrub thoroughly with plenty of water and wash the 250 grams of wheat into a deep and large pot.
Add 1 liter of hot water on top and cover half way and let it cook for half an hour on low heat.
Add 1 liter of water over the wheat that has drained its juice and continue to cook the wheat on a low heat for 1 hour.
At the end of 1 hour, add 100 grams of rice, 1 each of orange and lemon peel, add another 1.5 liters of water and turn off the bottom of the stove and leave to rest for 3 hours at room temperature.
Add 1 liter of hot water to the mixture which is rested at room temperature for 3 hours and immediately add 2 peeled cubes of chopped apple and 4 tablespoons raisins and mix well.
Add 1 cup boiled chickpeas and 1 cup boiled dried beans to the mixture, and after the ingredients you put, make sure to mix with wooden spoon.
Add half a glass of raw almonds, 2 tablespoons of currants, 1 handful of hazelnuts, walnuts and 10 chopped dried apricots in a pot and mix them in succession.
900 grams of powdered sugar and a pot of 10 cloves with 1 cup of water boiled in the saucepan after adding the low-fire constantly stirring for half an hour to cook and close the bottom of the stove, let the cook to warm for about 2 hours. Of course, in these two hours, do not forget to stir your ashura occasionally. The consistency of the Ashura will initially be watery, so don’t worry about it, it will become darker and more consistent over time.
After the Ashura is warmed, transfer to service bowls with a ladle.
You can decorate the ashura you split into bowls with pistachios, pomegranates, sesame seeds, dried almonds, dried figs and any fruits you like and sprinkle them with cinnamon.
Do not forget to share your hand labor with the people around you and your loved ones. Bon Appetit!