ISLAMABAD: Samanu, also known as Samanak or Somalak, holds deep historical significance, originating from Khorasan in northeastern Iran. Often referred to as a “blessing on earth,” Samanu has been an integral part of Iranian culture for centuries, especially during Nowruz festivities.
Celebrated annually on March 20 or 21, Nowruz marks the arrival of spring and the beginning of the Persian New Year. Iranians commemorate this event by preparing a variety of traditional foods, and Samanu remains a cherished item on the Nowruz menu.
Samanu is a key element of the Haft-Seen, a table adorned with seven symbolic items, all starting with the letter ‘S,’ displayed during Nowruz. This sweet and nutritious dish has deep roots. Initially a religious food, Samanu gained prominence following the spread of Islam in Iran.
Rich in calcium, potassium, phosphorus, iron, folic acid, and B-family vitamins, Samanu offers various health benefits. It aids brain growth in children, supports women during pregnancy and breastfeeding, and promotes the development of the embryo’s nervous system and bones. Furthermore, the germination process enhances the food’s nutritional value, making it a valuable addition to the diet.
Preparing Samanu at Home
While many opt for ready-made Samanu due to its time-consuming preparation, the traditional dish can be made at home using a simple recipe passed down through generations. To prepare Samanu, wheat grain seeds are soaked, sprouted, and mashed. The extracted sap is then combined with whole-wheat flour and heated until it thickens, creating a delectable treat.
The tradition of preparing Samanu extends beyond Iran’s borders. Countries such as Azerbaijan, Kyrgyzstan, Tajikistan, Afghanistan, and even Finland have embraced this ancient culinary practice. In Iran’s Northern Khorasan region, a Samanu-cooking ceremony takes place every year, with the delectable dish finding its way to various countries, including Arab nations, Europe, and East Asia.
