Ranginak, Persian Date Dessert
By: zita13@ymail.com
Published: Tuesday, September 14, 2010 - 9:10pm

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

1 Toast walnuts in a dry skillet for 3-5 minutes on medium-low heat. Set aside. 2 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. 3 Add walnuts and ground cardamom. Stir well and cook for another 5 minutes on low heat, stirring frequently. Set aside. 4 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. 5 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. 6 Sprinkle a tablespoon of fine sugar and garnish with chopped pistachios, slivered almonds and shredded coconuts. 7 Serve with fresh brewed hot tea and warm bread.

About


Persian Date Dessert