Persian Date & Walnut Delight (Ranginak)

Persian Date & Walnut Delight (Ranginak) 

Serves: 6–8

Ingredients

• 500g / 1lb Medjool dates, pitted

• ½ cup walnut halves

• 2 cups all-purpose flour, sifted

• 1 cup (225g) unsalted butter

• 3 tbsp powdered sugar

• ½ tsp ground cinnamon

• ¼ tsp ground cardamom

Garnish

• Crushed pistachios

• Slivered almonds (optional)

• Shredded coconut (optional)

• Extra cinnamon and powdered sugar for dusting

Instructions

1. Toast the walnuts in a small dry skillet over medium-low heat for 3–5 minutes, stirring frequently until fragrant. Remove from heat and let cool slightly. 

2. Using a knife, cut the dates open on one side. Remove and discard the seeds. Stuff each date with a walnut half and arrange them on a plate in a single layer. Set aside.

3. Melt butter in a pan over medium heat. Add the flour and stir constantly for 15–20 minutes until golden and nutty-smelling.

4. Remove from heat and let cool slightly. Add the cardamom, powdered sugar, and cinnamon and stir well.

5. Spread half of the flour mixture into an 8-inch flat dish. Place the stuffed dates in a single layer on top and press them down gently. Spread the remaining flour mixture over the dates and smooth out with the back of a spoon. 

6. Refrigerate for at least 2 hours so it hardens and sets.

7. Before serving, sprinkle with cinnamon, powdered sugar, and crushed pistachios. Cut into pieces and serve with Persian tea.

Tip: Allow the Ranginak to cool down before serving, this helps the flavours meld together and the coating to set, enhancing the texture.

Nutrition (per slice, est.): ~320 cal | 4g protein | 18g fat | 38g carbs | 3g fibre