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 5 minutes. 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 15 to 20 minutes. 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.
Notes
Flour: Start with 1½ cups four and add as needed. The consistency of the flour + melted butter mixture should be like that of thin, smooth and spreadable nut butter.
Gluten Free: Use the type of chickpea flour we chose for making the chickpea cookies.
Butter: Try using grass fed butter or ghee. To lower the amount of butter, checkout the butter + oil variations in blog post above.
Desiccated Coconut: This is unsweetened and available in several supermarkets, Indian and middle eastern grocery stores or online. Make your own if you prefer.
Pistachios: Bright, green, whole or slivered Persian pistachios are available online.
Make Ahead: The dates can be stuffed with toasted walnuts ahead of time and kept ready.
Storage and Leftovers: Store in airtight containers at room temperature for a week. Refrigerate leftovers. To freeze Ranginak, wrap it in parchment paper and pack in freezer safe containers.
For more information on ingredients, vegan/gluten-free/healthier variations and serving suggestions, scroll up the page to the blog post.