• Place the soaked wheat berries, dried beans, chickpeas, and rice in separate pots. Add enough water to cover each ingredient and boil until they soften.
• Drain the boiled ingredients and transfer them to the same pot. Add 8 cups of water.
• Add the washed rice to the pot and let it simmer, stirring occasionally.
• In a separate bowl, mix the rice flour or wheat flour with 1 cup of cold water to prevent lumps.
• Add the mixture to the pot of ashura and let it simmer, stirring constantly.
• After it boils, add the chopped dried apricots, dried figs, dried raisins, and chopped walnuts.
• Add the granulated sugar and cook the ashura over low heat, stirring constantly.
• Once the ashura reaches the desired consistency, remove it from the heat and let it cool to room temperature.
• Transfer to a serving dish, garnish with pomegranate seeds and sprinkle with cinnamon if desired.

Note: The ingredients and sweetness level of the ashura can be adjusted according to personal preferences. Traditional ashura is usually made on special occasions during the month of Muharram.