Desserts & Sweets🥮Sweet Bakery & Toasted Nut Aroma

Ranginak

رنگینک اصیل جنوبی با خرما، گردو، دارچین و هل

Ready for a tasty sweet?! Well this is a good one to have! Ranginak is a Persian sweet that you must definitely try. Note: I would recommend using shortening or ghee to make sure the Ranginak doesn't give out too much oil.

Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
Servings
12-16 squares
Difficulty
Medium
Ranginak
The Authentic Sofreh Pairing

In Persian tradition, dining is a harmony of hot and cold temperaments (Garm o Sard). Serve this dish alongside:

Hot Fresh Brewed Persian TeaCardamom TeaFresh Mint
🌸Blooming Saffron & Golab

Fragrant Finishing Secret: Grind saffron threads with a pinch of sugar in a mortar and steep in warm water for maximum crimson color. Always stir in rosewater (golab) and crushed cardamom during the final minutes of cooking so their delicate floral oils stay vibrant.

Ingredients

مواد لازم
Servings Stepper
12 servings
Unit System
Prep ready: 0 of 8

Step-by-Step Instructions

طرز تهیه
1
Stuff dates: Remove the pits from all the dates and stuff each date with a piece of walnut. Set aside.
2
Toast flour: In a pot, heat the butter, ghee, or oil over medium heat. Add the sifted flour and stir continuously with a wooden spoon until it is completely fried and turns a rich golden-tan color and smells wonderfully nutty (it takes some time, so keep stirring so it doesn't burn!). Take off heat and let cool a bit.
3
Season flour mixture: In a small bowl, whisk together the powdered sugar, cinnamon, and cardamom. Stir this spiced sugar mixture into the warm toasted flour until smoothly combined.
4
Layer Ranginak: Spread half of the warm spiced flour mixture into the bottom of a shallow serving dish (like a 9x9-inch Pyrex) and flatten with the back of a spoon. Arrange the stuffed dates tightly in neat rows over the flour layer, and sprinkle any remaining crushed walnuts on top.
5
Top and garnish: Spread the remaining warm flour mixture evenly over the dates, pressing down gently with a spatula to create a smooth, even surface. Dust the top with powdered sugar, cinnamon, and crushed pistachios.
6
Slice and serve: Let the Ranginak cool completely and set. With a sharp knife, cut into diamonds or squares. Serve with hot freshly brewed Persian tea! 🙂
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