Many of us recognize samanoo, or traditional Persian pudding, as one of the symbolic items place on the haft sin table during the celebration of the Persian New Year. Despite its simplicity of ingredients, the sweet pudding has a rich and complex flavor that is unlike any other pudding. With a rich history dating back to over 1400 years, samanoo holds power in is history as well as its nutrition.
The process of making, sharing, and enjoying samanoo have a special place in my heart. I started making samanoo with my mom and dad when I was 8 years old. For the first 4 years, I merely observed the process, and sometimes filled in to stir when one parent needed a break. As I got older, so did my role in the kitchen. While some people might see this as a burden, I've always seen it as privilege and perhaps even a right of passage.
Samanoo represents just one of seven essential items of the traditional sofreh haftseen which is laid out during Persian New Year, or what we call Ayde Nowruz. While Persians have diverse traditions, these seven items of the haft sin, each starting with the letter S, are rarely missing from any Nowruz table. The seven items of the haft-seen include: garlic (seer), apple (seeb), senjed (a dried fruit), vinegar (serkeh), sabzee (sprouted greens), sumac (crushed spice), and samanoo (wheat sprout pudding). Each item has a symbolic significance, with samanoo representing birth, strength, preseverance, and a sweet life.
While many authentic Middle Eastern groceries sell ready-made samanoo, in my opinion, there's nothing like celebrating the arrival of spring with a homemade version. Despite its sophisticated flavor, it's not a complicated recipe and can be made even easier if friends or family members join in the process.
I have broken down the recipe for samanoo into three main steps, which include sprouting the wheat, blending the sprouted wheat, and cooking the liquid wheat.
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Main Ingredients Needed
Whole wheat flour is a nutritious flour made from grinding the entire wheat kernel. It has a slightly gritty texture, nutty flavor, and darker color than white all purpose flour.
Optional Ingredients for Samanoo
Almonds: The addition of almonds provides a contrast in texture to the smooth samanoo. Shelled almonds can be added in the last hour of cooking. If you are allergic to tree nuts, please do not use almonds.
Rose Water: A small splash of rose water after the samanoo has cooked can add a bit of complexity and elegance to the overall flavor.
Equipment Needed for Making Samanoo
- Sprouting Tray: I highly recommend using a sprouting tray like the one below. Wheat can easily become moldy or sour after a few days. A sprouting tray allows for easy rinsing of the wheat and good air circulation. If you do not have a sprouting tray, you can substitute with a colander and a large glass or plastic tray.
- Cheese cloth: cheesecloth or a thin, clean cloth is used to prevent wheat seeds and residue from entering the concentrated samanu water. It can also be used as a cover to keep the wheat kernels moist while germinating.
- Blender or food processor
- Heavy pot and wooden spoon
HOW TO MAKE SAMANOO IN 3 EASY STEPS
Step 1: Sprout the Wheat
1. Thoroughly rinse the wheat with cold water to remove any dirt. Then soak the rinsed wheat for 12-16 hours. Small white tips will start to emerge from the wheat kernel. Drain the water and rinse the wheat thoroughly several times.
2. Place the rinsed wheat on the sprouting tray. Add enough water to the base tray to just touch the wheat. Cover with a thin, wet cotton cloth or damp paper towel. Place the tray in a warm space with indirect light.
Several times a day, run cool water over the wheat to keep it moist and to prevent mold or souring.
3. In 3-4 days, you will see long roots emerge from one side, and light greenish shoots from the other side of the wheat kernels. Do a final rinse of the sprouted young wheatgrass under cold running water.
For reference, this is the samanoo germination process.
Step 2: Blend the Sprouted Wheat
1. Place about 1.5 cups of the sprouted wheat in the blender with 2 cups of water. Blend for 2-3 minutes, or until the mixture becomes milky white and no distinguishable wheat pieces remain.
2. Pour the blended wheat mixture over a strainer lined with cheesecloth. This will separate the liquid wheat extract from the waste. Make sure none of the pulp gets into your pot.
Wrap the cheesecloth closed and squeeze out any additional liquid.
Repeat steps 1-3 with the remaining sprouted wheat until all the wheat extract has been obtained. Discard the used wheat pulp.
Now you can move on to step 3, which is the cooking and thickening process.
Optional - You can also return the used pulp to the blender with some water to try and extract more liquid from it. Blend again and strain it through the cheesecloth.
Step 3: Cook the Samanoo
1. In a large pot, add whole wheat flour to the strained samanoo water. Set over medium heat. Stir continuously until everything comes together. The mixture should be smooth.
2. Bring the mixture to a soft boil, then reduce heat to medium-low. Continue stirring constantly with a wooden spoon.
As the samanoo cooks, it will change from a light tan liquid to a rich brown pudding. Stirring frequently will prevent burning of the bottom of the pot.
This process will take between 4 to 5 hours.
3. Once the majority of the liquid has cooked off, the samanoo will begin to "fry" in the pot. This concentrates the flavor and deepens the color.
Although the samanoo is essentially a Persian sweet paste, the consistency should not be too thick. If this occurs, add ¼ of a cup of hot water at a time, stirring well between each addition, until you have a consistency of a rich pudding.
Once your samanoo is done cooking, cover the pot with a clean kitchen towel or paper towel and the lid. Allow it to sit in an unheated oven for 4 hours or overnight.
The samanoo can be stored in an airtight container in the refrigerator for at least one week, or frozen for approximately 6 months. Enjoy this delicious dessert during the Iranian New Year, or anytime of the year.
FAQ
The short answer is 5 days, but this will depend on how fast your wheat sprouts. The sprouting typically takes 3-4 days, and blending and cooking the samanoo can take an entire day.
When the wheat sprouts, the natural starches in wheat kernels break down into natural sugars. This is why the sprouted wheat tastes sweet. When you cook it down further, the concentrated samanoo is sweet without any added sugar.
If your wheat is overgrown, there is a chance that your samanoo will taste bitter. It's important to stop the germination process before the wheatgrass becomes overgrown. The wheat sprouts should be a silvery-green color. If the sprouts become long and green, carefully trim off the excess green parts before blending. This will help remove some, but not all, of the bitterness.
If your samanoo becomes too thick during the cooking process, simply add a little hot water and stir it in. Samanoo should have the consistency of a thick pudding, not a thick paste. On the other hand, if it is too runny, continue cooking it longer. Samanoo will become thicker as it cools.
Yes, samanoo is made with wheat, and therefore has gluten. This is not a safe food for people with any type of gluten allergies.
Tips
- It's time to blend the samanoo when the roots have sprouted and the green shoots are just starting to appear, with a silvery-green color. Allowing the wheatgrass to grow too long will result in a bitter-tasting samanoo.
- If your sprouted wheat is ready, but you can't make samanoo right away, you can freeze it in a ziplock bag for later use. While freezing might slightly alter the final taste and texture of your samanoo, it's a great way to avoid letting the wheatgrass grow too long and turning bitter.
Did You Make the Recipe?
I would love to hear your feedback! Please leave a comment and star rating below. You can also pin my recipe on Pinterest or share your creation on Instagram by tagging me @mulberryblvd. Thank you.
Samanoo (Persian Wheat Sprout Pudding)
Ingredients
- 12 ounces unpelted wheat used for sprouting
- 24 ounces whole wheat flour
- 8-10 cups filtered water more may be needed
Instructions
Sprouting the Wheat (3-4 Days)
- Rinse: Thoroughly wash the wheat with cold water to remove any dirt or debris.
- Soak: In a large bowl, cover the rinsed wheat with enough water to submerge completely. Soak for 12-16 hours, or until you see tiny white tips emerge. Drain the water and rinse the wheat thoroughly.
- Sprout: Place the rinsed wheat on the mesh insert of the sprouting tray. Add just enough water to the base tray to just touch the wheat. Cover with a cloth and keep in indirect sunlight. Gently rinse several times daily for 3-4 days or until roots and shoots appear. Look for long roots and light silver green colored shoots on the wheat kernels before proceeding.
Step 2: Blending the Sprouted Wheat (30 minutes)
- Blend: In batches, add about 1.5 cups of sprouted wheat and 2 cups of water to a blender. Blend for 2-3 minutes, or until smooth and milky white.
- Strain: Pour the blended mixture through a cheesecloth-lined strainer. Squeeze out any remaining liquid from the pulp. Discard the pulp. Repeat with all the sprouted wheat.
Step 3: Cook and Thicken the Samanoo (4-5 Hours)
- Combine: In a large pot, whisk together the strained wheat extract from Step 2 with all of the whole wheat flour. On medium high heat, whisk until smooth.
- Cook & Stir: Bring the samanoo to a boil, then reduce heat to medium low. Continue stirring frequently to prevent burning. The color will change from light tan to a rich brown pudding over the next 4-5 hours. As the liquid cooks off, the samanoo will thicken. If it gets too thick, add small amounts of hot water and stir well.
- Cool & Store: When the samanoo reaches the desired consistency and color, remove it from heat. Cover and let it cool slowly in an unheated oven for 4 hours or overnight. Enjoy your delicious homemade samanoo!
Video
Notes
- Store in an airtight container in the refrigerator for one week or more. Freeze for up to 6 months.
