SAEDNEWS: Samanu is a traditional and delicious Iranian dessert that takes time to prepare. It is typically made for the Haft-Seen table during Nowruz, the Persian New Year.
🥗 According to SAEDNEWS: citing Rasta, Samanu is one of the delicious and traditional Iranian desserts that, unlike other desserts, takes a long time to prepare. Samanu is typically made for the Haft-Seen table during Nowruz (Persian New Year). It is also used as a light dish or a supplementary food.
Step 1:
First, wash the wheat grains with cold water and place them in a bowl with cold water to sprout. For making Samanu, like Haleem, whole wheat must be used, which has the ability to sprout. Every 8 hours, change the water of the wheat for 24 hours.
Step 2:
After 24 hours, the wheat's tops will turn white. Drain them, then place the wheat between a clean cloth. For the next 48 hours, keep the cloth moist with cold water so the wheat continues to sprout.
Step 3:
Once the wheat has sprouted, spread it on a tray and cover the sprouts with a damp cloth to prevent them from drying out. After 24 to 48 hours, the wheat roots will appear, which are silver in color and can grow between 5 to 10 centimeters.
Step 4:
At this point, the wheat will start to turn green. The best time to cook Samanu is when the wheat is a pale green color. Be aware that if the wheat turns dark green, it will not be suitable and will make the Samanu bitter.
Step 5:
Therefore, when you spread the wheat to sprout on the tray, keep an eye on it, and when the wheat turns pale green, begin cooking the Samanu. Once the wheat has sprouted, place it in a food processor or blender with 1 liter of warm water.
Tip: If you want to make Samanu quickly and without much hassle, you can buy ready-made wheat sprouts from the store.
Step 6:
Blend the wheat sprouts until they become a puree, then strain it through a clean cloth. Mix the extracted juice with whole wheat flour in a suitable pot. After mixing the ingredients well, place the pot on the stove.
Step 7:
Now, add another liter of water and let the Samanu simmer on very low heat. While it cooks, make sure it doesn't burn or stick to the bottom. Once it thickens, place a lid cover (damkoni) on the pot.
Tip: Since Samanu contains wheat, which tends to burn quickly, stir it every few minutes to prevent it from sticking to the bottom.
Step 8:
Lower the heat to very low and place a heat diffuser (sholeh pakhsh kon) under the pot. Let the Samanu simmer for 30 minutes. The damkoni will help the Samanu achieve a great color. Once it is ready, pour it into the desired dish and decorate it.
