Recipe: grain-and-nut salad with pomegranate

From Aromas of Aleppo: The Legendary Cuisine of Syrian Jews By Poopa Dweck

Serves 8 to 10

1 cup sugar
1 teaspoon ground cinnamon
1 cup coarsely chopped walnuts
1 cup pistachios, shelled, blanched and peeled (cover shelled pistachios with boiling water, let stand for two minutes, drain and peel)
1 cup pine nuts
1 cup husked whole-wheat kernels, picked over and rinsed
2 tablespoons anise seeds
1 teaspoon rosewater
3 tablespoons grated fresh coconut meat
3 tablespoons pomegranate seeds

1. Combine the sugar, cinnamon, walnuts, pistachios and pine nuts in a large mixing bowl. Set aside.

2. Boil the whole-wheat kernels and anise seeds in 2 quarts water in a medium saucepan over medium-high heat. Reduce the heat to low and simmer for one hour, or until the kernels begin to open. Remove from the heat and drain.

3. Add the wheat–anise seed mixture to the cinnamon-nut mixture and mix thoroughly. Stir in the rose water and mix well. Top with the coconut and pomegranate seeds, if desired, before serving. This dish will keep, refrigerated, for one week.