Soak the Hulled Wheat, Dried Chickpeas and Dried White Beans separately in plenty of cold water overnight (or at least 8–12 hours) to soften and reduce cooking time.
Drain and rinse the legumes, then place the Dried Chickpeas and Dried White Beans in a pot and cover with fresh Water; simmer until tender (45–60 minutes), then drain, reserving the cooking liquid.
Rinse the soaked Hulled Wheat and add it to a large pot with the cooked chickpeas and beans; add enough reserved cooking liquid and/or fresh Water to cover and simmer gently until the wheat begins to break down and soften (about 30–40 minutes).
Stir in the Short-Grain Rice and continue to simmer on low heat until the rice is very soft and the mixture takes on a porridge-like consistency (15–25 minutes), stirring occasionally to prevent sticking.
Gradually add the Granulated Sugar, tasting as you go so the sweetness is pleasant and balanced for your preference.
Fold in chopped Dried Apricots, Golden Raisins, chopped Dried Figs and Currants, plus diced Apple for freshness; simmer a few minutes to let the fruits plump.
Place a few Cloves in a small piece of cheesecloth or a tea infuser and add it to the pot along with a strip of Orange peel or a splash of its juice to infuse a warm citrus note; simmer 10–15 minutes, then remove the cloves and peel.
Stir in roughly chopped Walnuts, Hazelnuts and crushed Pistachios, and add toasted Pine Nuts, keeping a handful of nuts aside for garnish.
Taste and adjust sweetness or thickness — if the mixture is too thick, whisk in a little hot Water and simmer briefly; when it reaches your desired texture, remove from heat and let cool slightly.
Ladle the aşure into serving bowls and finish with a scattering of Pomegranate Seeds, a dusting of Ground Cinnamon and the reserved nuts. Serve warm or at room temperature.
