101min 4 ppl
Ranginak (Persian Date and Walnut Slice)
53 minutes
4 people
Medium31–60 min or 7–12 steps
53 min · 8 steps
Medium: 31–60 min or 7–12 steps
480 kcalper person
Protein 6g
Carbs 65g
Fats 22g
About this dish
Walnut-stuffed dates are pressed into a tray and blanketed in a toasted, spiced flour crumble, then sliced into rich, sticky squares once fully set.
Allergy Info
Gluten, Tree Nuts
Diet Info
Vegan
Ingredients
Fresh Produce
- Medjool datespitted500 g
Dried Goods
- Walnutshalf left as halves for stuffing, half roughly chopped150 g
- Plain flour200 g
- Caster sugar50 g
- Shelled Pistachioschopped, for garnish20 g
Spices & Seasonings
- Green Cardamom Podsseeds only, crushed to a powder4
- Ground cinnamon5 g
- Saffron threadscrushed and bloomed in a teaspoon of hot water0.2 g
Oils & Condiments
- Vegetable Oil120 ml
Utensils
- Mortar and pestle
- Frying pan
- Loaf Tin
- Sharp knife
Method
1
Crush the cardamom seeds to a fine powder in a mortar and pestle.
Approx. 4 minutes
2
Split each pitted date along one side and stuff with a walnut half, then press closed.
Approx. 15 minutes
3
Arrange the stuffed dates snugly in a single layer in a lined loaf tin.
Approx. 6 minutes
4
Heat the vegetable oil in a frying pan over low heat, add the flour, and toast, stirring constantly, until it turns golden and smells nutty.
Approx. 12 minutes
5
Stir the sugar, ground cinnamon, crushed cardamom and bloomed saffron into the toasted flour, along with the chopped walnuts, and cook for a further minute.
Approx. 4 minutes
6
Spread the warm flour mixture evenly over the stuffed dates, pressing it down firmly with the back of a spoon.
Approx. 6 minutes
7
Scatter the chopped pistachios over the top and press in gently.
Approx. 3 minutes
8
Leave the ranginak to cool completely and firm up at room temperature, at least two hours, before slicing into squares to serve.
Approx. 3 minutes
