Ranginak

Ranginak (Persian Date and Wheat Dessert)

Ranginak is a traditional Persian dessert from southern Iran, especially Hormozgan, made by layering soft dates with a spiced flour and butter topping. It is naturally sweet, fragrant with cardamom and cinnamon, and often served with samavar tea.

Prep

15 min

Cook

25 min

Total

40 min

Serves

6 to 8

Difficulty

Easy

Recipe ingredients

• •400 g (14 oz) fresh Medjool dates, pitted, soft and pliable; substitute Mazafati if available
• •120 g (1 cup) all-purpose flour
• •60 g (½ cup) wheat berries or bulgur, traditional whole wheat; bulgur is the closest pantry substitute
• •150 g (⅔ cup) unsalted butter, or ghee for a more traditional flavor
• •1 tsp ground cardamom, freshly ground is best
• •1 tsp ground cinnamon
• •60 g (⅓ cup) powdered sugar, optional, for sprinkling
• •30 g (2 Tbsp) pistachios or slivered almonds, for garnish, optional

Steps

1. 1 Rinse the wheat berries (or bulgur) under cold water. If using wheat berries, soak them in warm water for 1 hour, then drain. If using bulgur, soak for 20 minutes and drain.
2. 2 Lightly toast the wheat or bulgur in a dry skillet over medium heat for 3 to 4 minutes until fragrant, then set aside.
3. 3 In the same skillet, melt the butter over low heat. Add the flour and cook gently, stirring constantly, for 8 to 10 minutes until the flour turns a pale golden color and smells nutty. Do not let it brown.
4. 4 Stir the toasted wheat, cardamom, and cinnamon into the flour mixture. Cook for another 2 minutes so the spices bloom, then remove from heat.
5. 5 Preheat the oven to 180°C (350°F). Grease a 20 cm (8 inch) round baking dish with a little butter.
6. 6 Spread half of the flour and wheat mixture evenly in the bottom of the dish.
7. 7 Arrange the pitted dates in a single layer over the mixture, pressing them down gently to form a compact layer.
8. 8 Spoon the remaining flour mixture over the dates and press down lightly to seal.
9. 9 Dot the top with small pieces of the remaining butter (about 1 Tbsp).
10. 10 Bake for 15 to 20 minutes, until the top is set and lightly golden. The internal temperature of the center should reach 75°C (165°F).
11. 11 Remove from the oven and let cool slightly. Dust with powdered sugar and sprinkle with pistachios before serving warm or at room temperature.