Date Walnut Dessert Recipe (Ranginak)
Serves 40
15 mins prep
15 mins cook
30 mins total
This fabulous date dessert with walnuts is so easy to make and mouthwatering. Known as Ranginak, this rich Persian dessert is full of walnut-stuffed dates and uses less sugar. Just a small piece is enough to satisfy your sweet tooth.
Apply butter to a 10 inch pie plate and line it with 3 parchment paper strips, overlapping and long enough to extend over the edge of the pan. Be sure to apply butter in between the strips. (Or use a springform cake pan lined with parchment paper in the bottom.)
Heat the skillet at medium and toast walnuts for about [timer minutes=5]5 minutes[/timer]. Set aside and let it cool.
Pack the pitted dates with walnut pieces and arrange it in the pie plate. Press down on the soft dates to fill any large gaps.
Melt butter in the skillet at medium heat. Add flour and toast it lightly, stirring continuously, about [timer minutes=15]15 to 20 minutes[/timer]. The flour should acquire a very light tan, nutty flavor and a thin, smooth, spreadable consistency.
Pour the hot flour-butter mixture immediately over the dates. Using a spatula spread it evenly and pack it into the date layer, filling any gaps.
Combine powdered sugar, ground cinnamon, ground cardamom and sift it evenly over the hot dough.
Then sprinkle ground pistachios in an even layer over the sugar and press it down lightly.
Cover, let it cool and set overnight at room temperature. If desired, sift powdered sugar and/or cocoa powder in decorative patterns over the pistachio layer.
Run a knife around the date dessert to loosen it from the pan. Using the parchment paper transfer it to a wooden board and cut pieces of the dessert with a very sharp knife. You may also cut the pieces inside the plate itself.