A sweet porridge of whole hulled wheat berries simmered until soft, sweetened with sugar and perfumed with apricot, rosewater and cinnamon, then strewn with walnuts, almonds, raisins and a jewel-like scatter of pomegranate seeds. Served cool, it is the traditional dish of the Armenian Christmas and New Year table. Also called Anoushabour.
A festive Armenian wheat pudding, literally 'sweet soup,' traditionally served at Christmas and New Year and related to the regional Noah's pudding; topped with nuts and pomegranate it symbolizes abundance.
Soft, plump wheat in a lightly sweet, floral broth scented with rose and cinnamon. The nuts add crunch, the raisins pockets of sweetness, and the pomegranate bursts with juicy tartness. Comforting, wholesome and gently festive.
Long soaking and simmering gelatinizes the wheat's starches so the grains turn plump and tender and the liquid thickens naturally. Cooling sets the porridge, while rosewater and pomegranate add aroma and acidity that lift the sweetness.
Variations
With barley instead of wheat, varying nuts and dried fruits, orange blossom instead of rosewater, thicker pudding or thinner soup styles
On the Palate
Where Anush Abur (Armenian Christmas Pudding) sits in the Armenian flavor cloud
Ingredients
Serves 8
How it's made
8 steps · 20 min
- 1480 min
Rinse whole hulled wheat berries and soak overnight in plenty of water.
- 290 min
Simmer the soaked wheat in fresh water for 1-2 hours until very soft and slightly creamy.
Watch outSimmer the soaked wheat until the grains swell plump and split soft and the liquid turns milky and thick on its own — that natural thickening means the starch has broken down.
- 35 min
Stir in sugar and chopped dried apricots and cook a few minutes more.
- 43 min
Add a little cornstarch slurry if needed to lightly thicken the porridge.
- 52 min
Stir in rosewater and ground cinnamon, then remove from the heat.
Watch outStir in the rosewater right off the heat — its aroma cooks away fast, so add it last or you'll lose the perfume.
- 660 min
Spoon into bowls and let cool to room temperature or chill.
- 73 min
Top generously with chopped walnuts, almonds and raisins.
- 82 min
Finish with a bright scatter of fresh pomegranate seeds before serving.
