This is a sweet soup, porridge or pudding from Arrmenia. It is served at Christmas and New Years. The apricots are optional. However many recipes speak of having 5 pomegranate seeds as part of the garnish.
In a 6-quart pot, combine wheat and water. Bring to a boil for 5 minutes. Cover and let rest overnight.
Remove cover. Return to simmer. Simmer gorgod until water begins to thicken. The lower the simmer, the “whiter” the pudding will remain. After about 1 ½ to 2 hours of simmering, add the sugar and continue to simmer. The pudding will begin to take on a thicker consistency.
While wheat is simmering, combine fruit, pistachios and pine nuts in a small saucepan with water. Bring to a gentle simmer and allow to cook for about 15 minutes. Thoroughly drain. Add to pudding when pudding is cooled so that fruit will not bleed color into pudding.
Pour into serving bowl. Garnish with filberts, slivered almonds, pecans or walnuts and cinnamon.
Pomegranate seeds should either be incorporated into pudding uncooked or served separately as a garnish.