Hailing from Shiraz, this traditional Iranian dessert is prepared with toasted wheat flour and walnut-stuffed dates. Toasted flour, which is usually enriched with cinnamon, sugar, and cardamom, makes the bottom and the top layer of the dessert, while the center is filled with stuffed dates. Ranginak is prepared in round cake pans and usually comes topped with ground pistachios. The cake is traditionally served chilled, usually accompanied by freshly brewed tea.
# Prepare a pan. put it on the stove and medium heat, wait until its completely warm.
# Add the flour to the pan after sifting it, and decrease the temperature.
# Stir until the flour is fried (don’t let it burn) and its colour is changed.
# When the wheat flour is golden, pour some oil in it, stir it some more and then set it aside and let it cool.
# After the flour and oil mix is cooled down, add the cinnamon and cardamom and mix them well.
# Wash the dates, cut them with a knife and remove their core.
# Pour half of the fried flour in a flat plate and flatten it with the back of a spoon. Then place the dates on it and add some cinnamon on them. Now add the rest of the flour and flatten all the ingredients with pressure.
# Add some cinnamon or ground sugar (this is optional), and of course the pistachio. You can also use grated coconut.
# Let the plate stay in the refrigerator for 2 hours. After that, wait for 5 minutes and then slice it with a sharp knife and serve it.
Iranian Desserts: Faloodeh Bastani
