We are in the midst of خرما پزان - khorma pazan season, a term used by locals in the south of Iran when the temperature reaches its peak of 100+ degrees Fahrenheit combined with an elevated humidity above 60 percent, thus making outdoor activities unbearable. However, due to this intense heat, dates become fully ripened/"cooked" while on the tree and ready for harvest. This recipe is an ode to the traditional Khuzestani-style رنگینک ranginak, a delicious date, and walnut dessert. This is an easy recipe that requires just a little bit of patience to stuff the plump pitted dates with lightly toasted walnuts, arrange them onto a platter, and slather them with a warm mixture of melted butter and flour infused with cardamom and cinnamon. The sweet taste of ranginak brings back memories of home.Good News is that You Can Buy all Rnginak ingredients you need to make a delicious Ranginak at Freshkala.
Ready for a tasty sweet?! Well this is a good one to have! Ranginak is a Persian sweet that you must definitely try.
500 grams Flour
250 – 300 grams oil — liquid oil, but if you use shortening or ghee it will be better
125 grams powder sugar
500 grams Dates (Khorma) –its best if the dates are soft
125 grams crushed walnuts
1 teaspoon Cinnamon
1/2 teaspoon ground cardamom
1 teaspoon crushed pistachio
In a pot heat up the oil (medium heat) and then add the flour and continuously stir until it is completely fried and becomes a golden color (it may take awhile before it reaches the golden color). Once the flour is done take it off the heat and set it aside until it cools down a bit.
While the flour is cooling down mix together the powder sugar, cinnamon, and cardamom. Then add this mix to the flour and mix all the ingredients together. Then take out the seeds from all the dates.
Now in a dish pour in half the flour mixture and flatten with a spoon. Then place all the dates on top of this layer of flour and sprinkle the crushed walnuts on top of the dates. Add the rest of the flour mixture on top of everything and flatten with a spoon. Sprinkle the crushed pistachios and some powder sugar on top of the Ranginak.