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Armenian

Anushabur

Anushabur is a traditional Armenian sweet wheat pudding made for the New Year and Christmas season. The wheat is cooked slowly until creamy, then folded with dried fruits and finished with nuts, cinnamon, and pomegranate.

Anushabur — Armenian — ChefSnap
8 hrs 15 minsPrep
1 hr 45 minsCook
4Serves
MediumDifficulty
360 kcal per serving8g protein 68g carbs 8g fat

Ingredients

Method

  1. Rinse the hulled wheat several times until the water runs mostly clear.
  2. Place the wheat in a bowl, cover with plenty of cold water, and soak overnight.
  3. Drain the soaked wheat and transfer it to a heavy saucepan with 3 1/2 cups fresh water and a small pinch of salt.
  4. Bring to a boil, then reduce to a very gentle simmer and cook uncovered, stirring occasionally, until the grains split open and the liquid becomes thick and creamy, about 1 hour 15 minutes.
  5. Add small splashes of hot water during cooking if the wheat thickens before it is fully tender.
  6. Stir in the sugar, chopped dried apricots, and raisins, and simmer gently for 15 to 20 minutes more.
  7. Remove the pan from the heat and stir in the rose water.
  8. Let the anushabur rest until warm or room temperature, as it will thicken as it cools.
  9. Spoon into two shallow bowls and top with almonds, walnuts, cinnamon, and pomegranate seeds.

Common questions

Can I substitute bulgur or cracked wheat for hulled wheat in anushabur?

Yes, but the texture changes. Hulled wheat (dzedzadz/korkot) stays pleasantly chewy and creamy. Use cracked wheat only if needed; reduce cooking time and add water as needed, since it softens much faster than hulled wheat.

How long does anushabur take from start to finish?

Plan ahead: the wheat needs an overnight soak, then about 1 hour 15 minutes to cook, plus 15 to 20 minutes after adding fruit. The pudding also thickens as it cools, so allow extra resting time.

What are the most common mistakes when cooking anushabur?

The biggest mistakes are not soaking the wheat, boiling too hard, and adding too little water. Keep it at a gentle simmer, stir occasionally so it doesn’t stick, and add hot water if it becomes too thick before the grains are tender.

How should I store leftover anushabur, and how long does it keep?

Store it covered in the refrigerator for up to 4 days. It will set more firmly when cold, so loosen with a spoonful or two of water or milk when reheating. Add toppings like nuts and pomegranate just before serving.

What’s the best way to serve anushabur?

Serve it warm or at room temperature in shallow bowls so the toppings stay visible. Finish with cinnamon, nuts, and pomegranate seeds right before serving. If you want a looser dessert, spoon on a little extra rose-water syrup or plain water.