Samanoo is usually made at the Iranian new year (or No-Rooz, starts on the first day of spring: 20 or 21 March).
Wash wheat with cold water, then rinse. Add cold water until there is 2-3 cm of water over the wheat. Leave for about two days, changing the water after the first day. The wheat should begin to germinate. Rinse thoroughly.
Hold a thin piece of cloth under cold water until it is completely wet. Pour wheat inside and wrap the cloth around it. Place it in a bowl and leave the bowl in a warm place. Once or twice a day, sprinkle a bit of cold water over the cloth to make it wet but not soggy.
When roots appear, spread wheat on a large plate, then spread the cloth over it and sprinkle with water. Continue sprinkling with water once or twice a day until silvery sprouts appear. Wheat should be used before the sprouts turn green.
Grind the wheat, add two glasses of cold water, and mix well. Filter out the excess water. Press the wheat hard to squeeze out the extract. Add wheat extract to flour while mixing. The mix should become thin.
Place the mix over medium heat, stirring frequently until the mix starts boiling and thickens. Continue heating until water disappears. Fry the mix without any oil or sugar for about 10-15 minutes.
Gradually add 1-2 glasses of hot water and mix well. Allow to boil slowly, stirring occasionally until the mix slightly thickens. Place in the oven for about 30 minutes at low temperature.