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Ranginak – Persian Date Dessert رنگینک خرما

Ranginak – Persian Date Dessert رنگینک خرما

Sweet, sticky date meets crunchy nuts and aromatic spices, making it a heavenly treat!

Course Dessert, persian dessert
Cuisine bushehri food, iranian cuisine, iranian food, persian cuisine, Persian Food, South Iran
Keyword Ranginak – Persian Date Dessert رنگینک خرما
Prep Time 10 minutes
Cook Time 20 minutes
Servings 30 pieces
Author Labsalliebe

Ingredients

INGREDIENTS RANGINAK

  • 30 Medjool dates pitted
  • 100 g walnuts halved
  • 300 g flour
  • 2 tsp cardamom
  • 4 tbsp caster sugar
  • 200 g butter
  • 4 tbsp vegetable oil
  • 40 g Pistachios ground

Instructions

PREPARATION RANGINAK

  1. Halve the dates, pit them, and fill them with the walnut halves.

  2. Arrange in a circle on a beautiful plate or tray*.

  3. Place the flour in a large pan and stir over medium heat until it turns darker in color and toasts, this will take about 20 minutes, stir all the time otherwise the flour will burn. 



  4. Remove from the heat and sieve.

  5. Return to the pan.

  6. Reduce the heat, and add the cardamom, powdered sugar, butter, and vegetable oil. Stir until the mixture is firm.

  7. Pour the flour mixture over the stuffed dates. Press down lightly with a spatula and smooth the surface.



  8. Sprinkle with ground pistachios.

  9. Cover and leave to set in the fridge for 2 hours.

  10. Cut into diamonds or squares and serve with tea.

Recipe Notes

The dessert will keep at room temperature for approx. 1 week.