This traditional Persian date and walnut dessert is simple yet so filling and delicious. It’s perfect for the month of Ramadan because you just need a little bit with your suhoor (pre-dawn meal) to satisfy your sweet tooth and get the energy you need for the day. Ranginak is traditionally made with rotab (a type of Iranian date) or regular Iranian dates, but Medjool dates also work well.
| Level: | Easy |
| Total: | 30 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 30 Medjool dates
- 1 cup shelled walnut halves and quarters
- 1 stick (8 tablespoons) unsalted butter
- 2 tablespoons vegetable oil
- 1 cup all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- Ground pistachios, for topping
- Unsweetened shredded coconut, for topping, optional
- Edible rose petals, for topping, optional
Instructions
- Pit the dates using a small knife, making sure to keep each date in one piece. Stuff the dates with the walnuts, then arrange them on a platter in a single layer.
- Melt the butter in a medium nonstick skillet over medium heat and add the vegetable oil. Add the flour and stir to combine. Cook the flour mixture, stirring constantly, until it’s deep golden brown, smells nutty and has thickened slightly, about 15 minutes. Be careful not to overcook as it can burn and become bitter rather quickly.
- Carefully spoon the hot batter over the dates and sprinkle with the cinnamon. Let sit for 10 minutes. Top with ground pistachios. Sprinkle with shredded coconut or rose petals, if using. Serve warm.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 696 |
| Total Fat | 31 g |
| Saturated Fat | 11 g |
| Carbohydrates | 109 g |
| Dietary Fiber | 10 g |
| Sugar | 80 g |
| Protein | 7 g |
| Cholesterol | 41 mg |
| Sodium | 4 mg |
Reviews
i actually made this with my dad he is Persian and it was delicious! we used his recipe though
Can’t wait to make it dates and nuts are really good together yummie