Preparation :

• Wash the wheat thoroughly to remove its yellowish water and soak it in lukewarm water overnight to make it turn white.
• Soak dried beans in cold water overnight. Wash chickpeas with hot water and soak in hot water overnight.
• Next day, boil the beans in enough water to cover them. Skim off foam, then simmer on low for 50 minutes until soft. Drain.
• Wash soaked chickpeas, place in a pot with boiling water, and cook until soft. Skim foam and continue boiling. Takes about 2 hours; in a pressure cooker, about 40 minutes.
• Drain the cooked chickpeas; peel if desired.
• Cut dried apricots and figs into small cubes.
• Soak raisins in lukewarm water and figs in hot water separately.
• Place wheat in a large pot and add 4 liters of boiling water. Cover and boil for 25 minutes.
• Add 2 more liters of boiling water and cook covered for another 25 minutes, then add another 2 liters of boiling water.
• Drain soaked raisins and add to boiling wheat. Cover and cook 5 minutes.
• Wash rice and drain.
• Drain soaked apricots and add them with rice to the pot. Stir occasionally, cover, and cook 5 more minutes.
• Add chickpeas, cover, and cook 10 minutes, stirring occasionally.
• Add cooked beans and 2 liters of boiling water. Cover and cook 10 minutes.
• Add cold milk and stir. After 1-2 minutes, add sugar, cover, and simmer for 15 minutes, stirring occasionally.
• Add dried figs and hazelnuts, stir, and cook uncovered for 5 minutes.
• Turn off heat and serve in dessert bowls.
• Garnish each serving with chopped walnuts, sesame, and pomegranate seeds.