Video by Zahra Abdalla (cookingwithzahra on social media)
Written recipe by Azita Mehran (Turmeric Saffron on social media)
Ranginak (Rangeenak) is a traditional dessert popular in the southern regions of Iran, particularly associated with the Persian Gulf provinces. This region’s culinary traditions are distinct and deeply influenced by the local climate, culture, and historical trade routes that have introduced a variety of ingredients and flavors to its cuisine.
Ingredients:
- Makes about 24 pieces
- -1 pound dates, pitted
- -1/2 cup walnuts halves
- -2 cups all-purpose flour
- -1 cup (8 ounces) unsalted butter
- -3 tablespoons powdered sugar
- -1/2 teaspoon cinnamon
- -1/4 teaspoon cardamom
- -2-3 tablespoons finely crushed pistachios, for garnish
Method:
- Toast the walnuts in a small dry skillet over medium-low heat for 3-5 minutes, stirring frequently until fragrant. Remove from the heat and let cool slightly. Gently stuff each pitted date with a walnut half and set aside.
- In a medium-sized skillet, toast the flour over medium heat for about 5 minutes, stirring frequently, until the edges turn a light golden brown.
- Add the butter to the toasted flour and cook for 15-20 minutes, stirring constantly, until the mixture thickens slightly and turns golden brown. Add the cinnamon, cardamom, and sugar, stirring well to combine. Cook for another 5-10 minutes, then remove from heat.
- Spread 1/2 of the warm flour-butter mixture evenly on th bottom of the serving platter. Arrange the stuffed dates in a single layer over it.
- Spread the remaining mixture over the dates, smoothing the top gently and pressing down lightly. sprinkle with crushed pistachios. Let cool for a couple of hours before serving..
Serve with strong loose-leaf chai.
