Ooops! In a rush to get everything ready for the Haft Seen table for Nowruz at the exact time of “sal-e tahvil” I left out one of the seven seens(S). I had two bowls of homemade Samanoo tucked away in my refrigerator that was given to me by these two sweet ladies that I know. I must have been preoccupied with the thought of not having fresh spring flowers (laleh or sonbol) that I had totally forgot about this important item, a must have in my opinion!Therefore, Samanoo gets to have its own post today. I think there was also a much needed reminder/lesson that sometimes we may be thinking about other things and meanwhile we neglect, overlook or forget altogether what we have and what we should be thinking about. I exhaust myself in that regard. Any how here’s my belated Samanoo appreciation and recognition.
Samanoo:
Like the other items on the haft-seen table Samanoo starts with the letter “S,” obviously. It is a sweet paste or pudding made of new sprouts of wheat germs. It takes about twenty- four hours to make an authentic delicious and gorgeous color Samanoo. The sweetness comes from the new wheat sprouts and there’s no sugar added. As for the meaning and the symbolism, it has been said that it symbolizes affluence and prosperity. You see why I couldn’t leave out such an important symbolic item on my haft-seen during this disastrous global economic meltdown.
May the New Year bring prosperity to every home and make the hearts of many a little more cheerful.
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6 comments:
that samanoo doesnt look like samanoo but very very grainy rice pudding aziz!
ill send you the saManoo recipe if you would like it1
This samanoo was given to me by a very dear lady, a grand mother who has been making samanoo for years. It was very nice of her to give me some of her home made samanoo for New Year. It may look grainy and not so smooth in this photo but it sure tasted good. It would be nice to see your recipe for saManoo.
Hi Azita,
It's easy to criticize, I guess Persians are good at doing that. The Samanoo that your two lady friends made looks absolutely delicious. Alot of hard work and love must have gone towards making it. I am tempiting to make my own because I have mastered the sprouting part of the wheat, I just don't have a good recipe at this time. I wonder how that woman who is also annonymous would make her samanoo?
Thank you for your sweet comment. I hope you will find the perfect recipe for making samanoo...with or without the anonymous lady's help, (at least we are assuming she is a woman).
Best of luck!
Hi Azita,
It's me again! My name is Nooshy and I live in Northern California. I don't like annonymity but I just couldn't sign my name in my first comment.
Since my last comment, I finally figured out a much more logical way of making samanoo from what I have read over and over again on the internet. I think samanoo is a very nutritious delicacy that can satisfy a sweet tooth all in using a natural sugar. So the part I just didn't understand from all the recipes which were just copied recipes from that one master recipe, was why doesn't the recipe use the whole germinated wheat berry? They all say soak and sprout, then blend the wheat with water and wring out the juice and mix it with water and whole wheat flour and start cooking! I mean did they have milled whole wheat flour hundreds of years ago? I don't think so.... anyway so after germination, now that I have recently bought a Vitamix that's when all the magic happened. I blended the germinated wheat berries with water until very silky and smooth, which is effortless for the vitamix, then I proceeded according to the recipe. Omitting the whole wheat flour addition all together. Well it worked like a charm. I even added raw whole almonds in the beginning of the cooking for added nutrition and crunch. The end result after about an hour of cooking and occasionally stirring was the fantastic samanoo I have always wished I could make. So to all the samanoo lovers and seakers of a natural and authentic sweet delicacy, this is the way to go. You don't waste any part of the precious wheat berry and no need to add whole wheat flour! Noosheh Jaan!
Dear Noushy welcome back and thank you for the great samanoo recipe. I'm going to try making samanoo this time. I have been discouraged by all the accounts that making samanoo is a long process from start to finish. Also, I had heard that there are so many different steps, germinating the seeds, drying, making flour, gradual cooking and stirring for 24 hours! That's why I have never even contemplated the idea of making samanoo myself. However, your recipe sounds easy and do-able. I think I'll give it a try. I like the taste of samanoo and as you have mentioned it is nutritious too. I don't know why we only make it once a year for our New Year. Something so good needs to be made more often and also introduced to others.
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