Samanoo (Persian Wheat Sprout Pudding)
Celebrate the sweetness of life with this traditional Samanoo recipe! Made from sprouted wheat, this traditional Persian pudding is a staple on the Haft Sin table for the Persian New Year. Enjoy its rich history and delicious taste while honoring the themes of birth, strength, and perseverance.
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
Storage:
- Store in an airtight container in the refrigerator for one week or more. Freeze for up to 6 months.