Iranian Cuisine
Ranginak
Ingredients:
- 3 cups of pitted soft fresh dates.
- 1 cup roasted walnuts, chopped.
- 1 cup ghee (clarified butter).
- 1 ½ cup wheat flour, sifted.
- ½ cup confectioners' sugar, sifted.
- ½ tsp ground cardamom.
- ½ tsp ground cinnamon.
- ¾ cup pistachio, grounded.
Directions:
- Lightly toast raw walnuts for about 5 minutes on a skillet on medium
heat.
- Chop them or grind them into big pieces for stuffing in dates after
cooling them for little bit.
- In a thick bottom pan, mix the ghee and wheat flour on medium heat for
15 to 20 minutes to cook the mixture. When you start smelling beautiful aroma
of ghee flour mixture you will know that its ready and also it will change
color similar to caramel sauce or little darker than that.
- Slit one side of date, remove the pit and stuff with chopped walnuts.
- Grease a 9.5 inch tart pan or a 9 inch pie pan and arrange stuffed
walnuts from inside to outside covering maximum space on the pan.
- Once your ghee flour mixture is ready, evenly pour it over the dates
and cover them completely. Level it to make an even surface.
- Mix confectioners sugar with cardamom powder and cinnamon powder and
evenly sprinkle over the flour mixture and tap it little bit from the back of a
spoon.
- Ground some pistachio and distribute those evenly over the sugar
mixture.
- Let it cool for an hour and put it in the refrigerator for 1 to 2
hours.
- Cut a small triangular piece and warm it slightly
for 30 seconds in microwave.