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Samanoo

سمنو سنتی هفت‌سین با جوانه گندم

Samanoo is one of the seven items that is typically placed on the Sofreh Haftseen for Norouz. However, it can be made and eaten at any time. The sweetness is all natural and comes from the wheat, but some choose to add more sugar. It helps to have some extra people around to stir 🙂.

Prep Time
4-5 days (sprouting)
Cook Time
5 hours
Total Time
5 days
Servings
8-10 servings
Difficulty
Hard
The Authentic Sofreh Pairing

In Persian tradition, dining is a harmony of hot and cold temperaments (Garm o Sard). Serve this dish alongside:

Haft Seen TableFresh WalnutsSangak Bread
🌸Blooming Saffron & Golab

Fragrant Finishing Secret: Grind saffron threads with a pinch of sugar in a mortar and steep in warm water for maximum crimson color. Always stir in rosewater (golab) and crushed cardamom during the final minutes of cooking so their delicate floral oils stay vibrant.

Ingredients

مواد لازم
Servings Stepper
8 servings
Unit System
Prep ready: 0 of 5

Step-by-Step Instructions

طرز تهیه
1
Sprout the wheat (Days 1–3): Wash unpelted wheat kernels and soak in cold water for 24 hours. Drain and place in a shallow dish lined with damp paper towels. Cover with damp cotton cloths and place in a warm spot, keeping the cloths moist until roots and white sprouts appear.
2
Grow until green shoots (Days 4–6): Moisten the cloths at least twice daily. When you begin to see sweet sprouts turning lightly green, the wheat is ready for Samanoo.
3
Extract wheat milk: Cut the wheat with sprouts and roots into pieces. Puree in a blender with water until it looks like oatmeal. Pour through a fine mesh strainer over a bowl, then transfer pulp into a clean cotton cloth and squeeze out all the sweet milky liquid. Repeat blending and straining about 6 times until no milky juice remains.
4
Mix with flour: In a large heavy-bottomed pot, combine the whole wheat flour with the extracted wheat milk gradually, whisking thoroughly so there are no lumps.
5
Cook and reduce (constant stirring!): Cook over medium heat, stirring continuously with a wooden spoon so it doesn't scorch. Stir until all water evaporates and it thickens like halva, lightly frying in its own natural wheat oils for a couple of minutes.
6
Simmer and darken: Gradually pour in hot water, whisking smooth. Cover loosely and simmer on low for 4 to 5 hours, stirring every 10 to 15 minutes, until the Samanoo thickens into a rich, glossy brown pudding. (Tuck in a few whole almonds for good luck!).
7
Cool and serve: Once thick, cover with a damkoni lid for 30 minutes to gather moisture, then pour into decorative dishes and let cool. Natural, earthy, and sweet! 🙂
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