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+ servings

Anoush Abour

 A sweet, fruity, nutty delicacy to be savored with loved ones during the holiday season!
Cook Time 2 hrs
Soaking the Wheat 12 hrs
Course Dessert
Servings 4 servings


Pudding Ingredients

  • 1 cup gorgod (skinless whole wheat)
  • quarts water
  • 1 cup California apricots ( finely chopped)
  • 1 cup raisins (currants or yellow)
  • ½ cup pistachios
  • cup pine nuts


  • ¼ cup hazelnuts (finely chopped)
  • ¼ cup almonds (slivered )
  • ½ cup pecans or walnuts (toasted)
  • Ground cinnamon (to taste)
  • Pomegranate seeds


Soaking the Wheat

  • In a 6-quart pot, combine wheat and water. Bring to a boil for 5 minutes. Cover and let rest overnight.

Preparing the Pudding

  • Remove cover. Return to simmer. Simmer gorgod (wheat) until water begins to thicken. The lower the simmer, the “whiter” the pudding will remain. After about 1 ½ to 2 hours of simmering, add the sugar and continue to simmer. The pudding will begin to take on a thicker consistency.
  • While wheat is simmering, combine fruit, pistachios and pine nuts in a small saucepan with water. Bring to a gentle simmer and allow to cook for about 15 minutes. Thoroughly drain. Add to pudding when pudding is cooled so that fruit will not bleed color into pudding.
  • Pour into serving bowl. Garnish with hazelnuts, slivered almonds, pecans or walnuts and cinnamon.
  • Pomegranate seeds should either be incorporated into pudding uncooked or served separately as a garnish.
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