To Soak Overnight:

To Have in Reserve:

Cook the soaked chick peas and beans separately. Drain. Boil the rice in half the water, the wheat in the other half. Cook the rice for 30 minutes and blend it in the water in which it was cooked. Add this puree to the wheat and continue to cook for approximately 3/4 hour. Add the chick peas and beans. Mix and remove from the heat.

Boil the figs, walnuts, raisins, apricots, pine nuts in a large quantity of water. Cut the figs and apricots in four. Put aside 10 pieces each of apricots and figs, 20 pieces of walnuts and half the pine nuts. These will be used for decoration.

Pour the rest of the ingredients, including the butter, but not the milk, rosewater or starch, into the saucepan where the wheat is cooking. Boil for 15 minutes. Add the milk, the starch mixed with rose water, and boil for 3 minutes. Pour into dessert bowls, decorate with the nuts and fruit and serve cool.