[aesop_content color=”#ffffff” background=”#0892d0″ columns=”1″ position=”none” imgrepeat=”no-repeat” disable_bgshading=”off” floaterposition=”left” floaterdirection=”up” revealfx=”off” overlay_revealfx=”off” aesop-generator-content=”Samanoo, which is also known by other names such as Semenak, Saman, Samenobova, is a sticky and delicious Iranian dessert prepared every year before the Nowruz. Samanoo is one of the essential parts of the Haft-Sin Iranians, which is, of course, time-consuming to cook.
“]Samanoo, which is also known by other names such as Semenak, Saman, Samenobova, is a sticky and delicious Iranian dessert prepared every year before the Nowruz. Samanoo is one of the essential parts of the Haft-Sin Iranians, which is, of course, time-consuming to cook.[/aesop_content]
Ingredients for Homemade Samanoo
- 250 grams of wheat
- 500 grams of flour
- 2 to 3 liters of water
Be sure to choose wheat that can be green that is, the same wheat that you make Haft-sin for Norouz. You must first clean the wheat and remove the waste parts for preparing the samanu.
Then rinse the wheat with cold water and place them in cold water. Coldwater should be as large as 1 to 2 cuffs upper than the wheat.
Depending on the type of wheat, you should put them in water for one to two days. Remember to change the wheat water three times during this time. You see after 24 when the wheat head is white. It’s time to rinse the wheat.
When the wheat is in the drain, pour cold water on them. At this point in the process of preparing a samanu, you must put them in a clean cloth.
Be careful that it is mentioned in the Samanu recipe to put some clothes on the wheat. Now spend two days on wheat to sprout. Remember to keep the cloth wet. In the next step, for preparing samanu, you should spread the wheat on a tray and put some piece of clothing on it.
After two days, the seeds are rooted, the color of which comes in the form of silver. When you look at the wheat, the color is green.
Note that in the recipe for cooking samanoo, it should be noted that the green color of the wheat must be light. If you let the wheat stay for a longer time, the color of the buds gets dark green; your samanu gets bitter.
It is essential in the way of making samanu that you continuously go to the wheat so that the color of the wheat does not darken.
At this stage, you have to trim the wheat with your hands and then place them in a food maker, a meat grinder, or a mixer. In any case, what needs to be crushed to bake the samanu.
Now pour the squashed wheat into a large filter and then pass through a cloth. Remember to squeeze them entirely so that the wheat seed is taken. In the next step, add some water to the filtered wheat and again squeeze it through the cloth.
In the next step, mix the wheat extract with flour. When the mixture is ready, put a pot on the flame. Now let’s go to our cooking recipe. Pour the resulting mixture into a pot and stir.
It’s essential to shuffle your way. So be sure to have a few people to do it so you can stir the mixture by turn, because the wheat immediately drains and smells burn, so continue to stir. In the recipe of cooking samanu, go on to stir Samanu so long as the Samanu comes to the boiling point. It takes about 30 to 40 minutes for the samanu to reach the boiling point and darken its color.
As we said, this step is critical in the recipe for cooking, and the mixing of the samanu until boiling should continue uninterruptedly.
When the samanu boiled and its color darkened, place the flame on the medium so that the samanu water is steamed and reduced.
Now you do not have to mix the samanu because it does not settle anymore continuously. At this point in the recipe, you just have to stir your boiler pot every few minutes.
After two hours, when the samanu continued to boil with a medium flame and reached the right concentration, you should put one Damkoni on the pot and close the lid of the samanu to be cooked.
At this point in the recipe, you must lower the gas flame to the end so that only your samanoo color gets dark.
It takes between 1 and 1.5 hours to darken the color of the samanu. Of course, it is necessary to say that at this stage of the recipe, you also need to visit your boiler and stir it up once and for all.
At this point, the way to prepare the samanu has ended. They usually add a few almonds in their homemade samanu recipe and before serving them.
Remember that if you see that the concentration of the samanu is very high and the samanu is tightened, you can pour a little water into it and let it boil.
Another critical point in the preparation of samanu is the amount of flour. The amount of flour in the home-cooked samanu is twice as high as in the menu.
It is interesting to know that wheat flour in the market samanu is five times higher than wheat. For flour, be sure to filter it before it is used to remove any waste material.
In the step you want to split the roots apart and into the broth, make sure they are slightly lukewarm and wet to make it easier to separate. Remember to do this so your wheat germ does not hurt slowly.
If you make samanu for the first time, you can make it with a small amount of 100 to 200 grams of wheat. We said that you could also use the mixer to make the wheat extract, but it is the best way to get it with meat blender. You can use walnuts, almonds, or pistachios to decorate your homemade samanu.
Too complicated !!