Samanoo, Ancient Persian Sweet Paste Recipe, One of the Nowruz Haft Seen items!
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4 سال پیش
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Samanoo, Ancient Persian Sweet Paste
Samanoo, Ancient Persian Sweet Paste Recipe, One of the Nowruz Haft-Seen items
Samanoo has been traced back to ancient Persia. Samanoo is a very sophisticated Persian sweet paste made from wheat sprouts and flour. It is one of the 7 seens of the Nowruz Haft-Seen. It represents strength and patience.
Even though they traditionally cook Samanoo at Nowruz; you can enjoy it at any time. The entire process takes up to a week. I bought this brand of soft wheat kernels, but you can use any brand you like. Soak the wheat for one and a half days. Then, choose a few containers, rinse the wheat and fill each container with less than a centimetre of the wheat. Soak some paper towels and make sure to cover all of the wheat with them. Soak and wring a towel or cloth, then cover each container. Two times a day, rinse every container and make sure there isn’t any extra water. You can dry the last drops with a paper towel. Soak and wring a towel, then cover the containers. Repeat this process twice a day until day six or when the sprouts are about to turn green. If it turns green, the Samanoo will be bitter. Now it’s time to put your sleeves up and get any help you can! You will be cooking for the next 24 hours!
I am using a juicer, but you can also use a blender to extract the sprout’s juice. For every kilogram of wheat, you need three to four kilograms of flour, and three litres of water, making it 7 litres, so choose a pot that can hold 8 litres or more.
Rinse the sprouts well, separate them into small pieces, and add some water to the bowl. I attached a hose to my juicer to carry the juice directly to the pot. It made it a lot easier! Pick sprouts from the bottom of the bowl so they are wet to make it easier for the juicer. Collect the pulp, add some water, and knead it for a few minutes. Now put this mixture back into the juicer and take the juice out again. Some people do this three times but I thought twice was enough.
I am using a hand blender to mix the flour with the juice, but you can use a large wooden spoon or a ladle to mix. Now your mixture is ready, so put the pot on the stove and set the heat to medium. Stir it nonstop until it boils to make sure the Samanoo doesn’t stick to the bottom of the pot. If it does, it won’t taste good. To stop it from boiling over, stir it faster, lower the heat, or use a measuring cup. After it’s been boiling for about half an hour, it won’t stick to the bottom of the pot as much, so you can stir it every ten to fifteen minutes. When it starts to turn brown and has a caramel consistency, stir it every twenty minutes. When it gets to this shiny brown colour, you know you can take a rest. Fold a few paper towels in half, place it on top of the pot then put the lid on and lower the heat to the minimum. Every half an hour, clean the steam water drops from the lid. In two hours the Samanoo is ready to serve.
Traditionally, this would take from evening until daybreak. It would be a party, mostly involving women. They all gather around the pot, sing songs and wait for their turn to stir the Samanoo. While stirring, you can make a wish. Near the end of the ceremony, whole walnuts and almonds are thrown in while wishing fertility for those who want children. In the morning, every neighbour, relative and friend receives a bowl of Samanoo. For the person who is wishing for a child, the one who is serving the Samanoo closes their eyes, stirs, and fills a bowl especially for her, hoping she gets at least one almond or walnut. The almond represents a girl and the walnut represents a boy. May goodness prevail forever!
Samanoo has been traced back to ancient Persia. Samanoo is a very sophisticated Persian sweet paste made from wheat sprouts and flour. It is one of the 7 seens of the Nowruz Haft-Seen. It represents strength and patience.
Even though they traditionally cook Samanoo at Nowruz; you can enjoy it at any time. The entire process takes up to a week. I bought this brand of soft wheat kernels, but you can use any brand you like. Soak the wheat for one and a half days. Then, choose a few containers, rinse the wheat and fill each container with less than a centimetre of the wheat. Soak some paper towels and make sure to cover all of the wheat with them. Soak and wring a towel or cloth, then cover each container. Two times a day, rinse every container and make sure there isn’t any extra water. You can dry the last drops with a paper towel. Soak and wring a towel, then cover the containers. Repeat this process twice a day until day six or when the sprouts are about to turn green. If it turns green, the Samanoo will be bitter. Now it’s time to put your sleeves up and get any help you can! You will be cooking for the next 24 hours!
I am using a juicer, but you can also use a blender to extract the sprout’s juice. For every kilogram of wheat, you need three to four kilograms of flour, and three litres of water, making it 7 litres, so choose a pot that can hold 8 litres or more.
Rinse the sprouts well, separate them into small pieces, and add some water to the bowl. I attached a hose to my juicer to carry the juice directly to the pot. It made it a lot easier! Pick sprouts from the bottom of the bowl so they are wet to make it easier for the juicer. Collect the pulp, add some water, and knead it for a few minutes. Now put this mixture back into the juicer and take the juice out again. Some people do this three times but I thought twice was enough.
I am using a hand blender to mix the flour with the juice, but you can use a large wooden spoon or a ladle to mix. Now your mixture is ready, so put the pot on the stove and set the heat to medium. Stir it nonstop until it boils to make sure the Samanoo doesn’t stick to the bottom of the pot. If it does, it won’t taste good. To stop it from boiling over, stir it faster, lower the heat, or use a measuring cup. After it’s been boiling for about half an hour, it won’t stick to the bottom of the pot as much, so you can stir it every ten to fifteen minutes. When it starts to turn brown and has a caramel consistency, stir it every twenty minutes. When it gets to this shiny brown colour, you know you can take a rest. Fold a few paper towels in half, place it on top of the pot then put the lid on and lower the heat to the minimum. Every half an hour, clean the steam water drops from the lid. In two hours the Samanoo is ready to serve.
Traditionally, this would take from evening until daybreak. It would be a party, mostly involving women. They all gather around the pot, sing songs and wait for their turn to stir the Samanoo. While stirring, you can make a wish. Near the end of the ceremony, whole walnuts and almonds are thrown in while wishing fertility for those who want children. In the morning, every neighbour, relative and friend receives a bowl of Samanoo. For the person who is wishing for a child, the one who is serving the Samanoo closes their eyes, stirs, and fills a bowl especially for her, hoping she gets at least one almond or walnut. The almond represents a girl and the walnut represents a boy. May goodness prevail forever!
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در تاریخ 1399/01/05 منتشر شده
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