Persian Dessert With Dates And Walnuts

Ranginak is a traditional sweet from the southern regions of Iran, such as Bushehr, Fars, Hormozgan, Kerman, and Khuzestan. It is a very delicious and nutritious dessert, suitable for an afternoon snack or dessert. Ranginak is also very easy to make.

In 2017, a Ranginak measuring 109 meters in length, 1 meter in width, and 3 centimeters in height set a Guinness World Record in the city of Ab Pakhsh, Bushehr province.

How To Make Persian Ranginak?

Ranginak is a delicious and nutritious sweet made from dates, flour, walnut kernels, cinnamon powder, and pistachios, offering a sweet and delightful flavor.This dessert is typically served for afternoon tea or at parties and can be enjoyed as a nutritious and energy-boosting treat alongside tea or hot beverages.

Difference Between Rutab And Date

Rutab (fresh dates) and dates are both from the date palm tree, but they differ in ripeness and texture. 

– Rutab: These are semi-ripe, fresh dates, soft, juicy, and sweet. They are typically consumed before fully drying and are available in late summer to early fall.

– Dates: Fully ripe and dried dates, which can be soft or dry depending on the variety. They are sweeter, firmer, and have a longer shelf life than rutab.

In short, rutab is fresh, moist, and softer, while dates are fully ripe and can be dry or soft.

Note :

Rutab is traditionally used to make Ranginak, but since it’s not accessible to everyone, dates are also used as an alternative to prepare this delicious dessert.

Ingredients

• 30 pieces  dates (washed)
• ⅓ cup  walnuts
• 2 cups  wheat flour
• 1 tablespoon Cinnamon powder
• 100 grams  solid oi or butter
• Rose petal powder as needed

Instructions

Step 1: Preparing the Ingredients 

To make Ranginak, first remove the pits from the dates and then stuff the dates with walnut kernels. Afterward, close the dates again. Arrange the dates vertically in a container. Take the butter out of the fridge to soften.

Step 2: Toasting the Flour
Place a medium-sized pan on low heat, add the flour, and gently toast it until it turns golden brown. Sift the toasted flour to make it smooth and uniform.

Step 3: Preparing the Butter and Flour Mixture
Add the sifted flour to a pan, then add the butter, and mix the ingredients together until the butter is fully melted.

Step 4: Adding Cinnamon
Add the cinnamon to the mixture and sauté until the aroma of cinnamon fills the ingredients.

Step 5: Spreading the Butter and Flour Mixture Over the Dates
Evenly spread the butter and flour mixture over the dates. Sprinkle some rose petal powder on top of the Ranginak.

Step 6: Cooling and Packaging
Place the Ranginak in the refrigerator and let it set for about 2 hours until it becomes firm. Then, you can cut it into pieces

Key Tips For Making Delicious Ranginak

• If you don’t have rutab, you can use regular dates instead.
• The mixture of flour, oil, and cinnamon should be poured warm over the dates.
• Choosing fresh, high-quality dates is very important. Fresh and moist dates will make your Ranginak taste better and enhance its final quality.
• When preparing the butter and flour mixture, the heat and toasting time are crucial for properly cooking the ingredients and achieving the desired flavor.
• Cooling before cutting: Before cutting the Ranginak, let it cool in the refrigerator for enough time so it becomes firm and easier to slice.
• To store Ranginak, cover it with plastic wrap and keep it in the refrigerator.

Ranginak, due to its nutritious ingredients such as iron, folic acid, and the antioxidants found in dates and walnuts, is beneficial for boosting the immune system and improving overall health.