Ranginak - Persian Date and Walnut Dessert

Ingredients

• 500g (1.1 lb) fresh dates 500g (1.1 lb) fresh dates
• 200g (7 oz) walnuts 200g (7 oz) walnuts
• 200g (7 oz) date molasses 200g (7 oz) date molasses
• 50g (1.8 oz) unsalted butter 50g (1.8 oz) unsalted butter
• Ground cinnamon or cardamom, for garnish Ground cinnamon or cardamom, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 50g, 40g
• Protein: 5g
• Fiber: 6g
• Salt: 0.01g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Carefully make a lengthwise incision in each date and remove the pit.
3. 3.
   Stuff each date with a whole walnut and gently press it closed.
4. 4.
   Arrange the stuffed dates in a baking dish.
5. 5.
   In a small saucepan, heat the date molasses and butter over low heat until the butter has melted and the mixture is well combined.
6. 6.
   Pour the syrup over the stuffed dates, ensuring they are evenly coated.
7. 7.
   Bake in the preheated oven for 10-15 minutes, or until the dates are soft and the syrup is bubbling.
8. 8.
   Remove from the oven and let it cool to room temperature.
9. 9.
   Sprinkle ground cinnamon or cardamom over the top for garnish.
10. 10.
    Serve Ranginak at room temperature and enjoy!

Treat your ingredients with care...

• Dates — Choose fresh and plump dates for the best texture and flavor.
• Walnuts — Opt for high-quality walnuts that are fresh and crunchy.
• Date molasses — Look for pure date molasses without any added sugars or additives.
• Butter — Use unsalted butter to control the saltiness of the dish.
• Ground cinnamon or cardamom — Grind whole spices for the freshest and most aromatic flavor.

Tips & Tricks

• If you prefer a softer texture, you can soak the dates in warm water for a few minutes before stuffing them with walnuts.
• For a touch of citrus flavor, add a squeeze of fresh lemon juice to the syrup mixture.
• Experiment with different spices for garnish, such as nutmeg or cloves, to add your own twist to the dish.
• Serve Ranginak with a dollop of Greek yogurt or a scoop of vanilla ice cream for a delightful contrast of flavors and temperatures.
• Store any leftovers in an airtight container at room temperature for up to 3 days.

Serving advice

Serve Ranginak as a dessert after a delicious Iranian meal. It pairs well with a cup of Persian tea or a glass of chilled rosewater-infused water.

Presentation advice

Arrange the stuffed dates on a decorative platter and drizzle any remaining syrup over the top. Sprinkle a generous amount of ground cinnamon or cardamom for an enticing visual appeal.