Making an authentic samanoo requires time, patience and a good arm, or the help of several people to help with the cooking. Usually the person who makes samanoo shares it with others and sends out bowls or containers of it to neighbors, family and friends.The making of samanoo from the start to the finish takes several days. First, the seeds have to be soaked in water for two days, then transferred into a bowl wrapped in a moist cheesecloth and as soon as the new shoots appear they have to be spread out on a paper to completely dry out before grinding and sifting them. "Samanoo pazan," the making of the samanoo, usually takes about a full day.
- Please see the following link on growing seeds (sabzeh).
- It takes about 2-3 days for the wheat sprouts to reach 1/2 inch in length, spread them out on a flat surface and let them dry out completely.
- Grind the seeds as fine as possible using a grain mill and sift through a sieve.
- Put the finely ground germinated wheat in a cheesecloth and place the cheesecloth in a large bowl.
- Add 2-3 cup of cool water to the freshly ground wheat and squeeze out the excess water out by pressing down with the back of a large wooden spoon or by using your hands. Add more water if needed.
- You can use the left-over wheat by grinding it very fine.
- For each cup of freshly ground wheat, add 2 cups of flour.
- In a large heavy pot, add the liquid from the bowl with 2 cups of sifted whole wheat flour and mix well, over medium heat. Add more water gradually to cover as needed, bring to a boil while stirring frequently.
- For the first 30-40 minutes don't leave samanoo unattended.
- Lower heat to the lowest heat setting and let simmer. I was told for 24 hours! I gave it a total of 3 hours.
- The first two hours stir and add water gradually when needed and after two hours, when it turns reddish brown, cover the pot and cook for another hour on low heat. Samanoo is sweet by itself and does not need any added sugar.
Happy Nowruz! Happy Spring!