Ranginak, Persian Date Dessert

Photo: Azita

Ingredients

Ingredients:

8 Serving

1 pound dates (preferably fresh and soft), pitted and cut in half

1 1/2 cups walnuts, coarsely chopped

2 cups flour (whole wheat or all purpose), sifted

Butter

Oil

1 tablespoon fine sugar

1/2 teaspoon cinnamon

teaspoon ground cardamom

Garnish:

Pistachios, coarsely chopped

Slivered almonds (optional)

Shredded coconuts (optional)

Preparation

Toast walnuts in a dry skillet for 3-5 minutes on medium-low heat. Set aside.

Melt 2 tablespoons of butter in a large pan over medium-low heat. Add the dates and cook them for 5 minutes until softened, stirring frequently.

Add walnuts and ground cardamom. Stir well and cook for another 5 minutes on low heat, stirring frequently. Set aside.

Toast the sifted flour over medium heat until the edges turn a light golden brown. Add 4 tablespoons of butter to the flour, stirring constantly. Gradually add a cup of oil to make a smooth and creamy paste and sprinkle with cinnamon.

On a serving platter spread half of the flour, top with the dates and walnut mixture, press them down packed. Spread the remaining flour over the dates.

Sprinkle a tablespoon of fine sugar and garnish with chopped pistachios, slivered almonds and shredded coconuts.

Serve with fresh brewed hot tea and warm bread.