🌴 Ranginak
Ranginak, known in the Gulf as rangina, is a date dessert from the shores of the Persian Gulf. Pitted dates are packed into a dish and covered with flour toasted in ghee and perfumed with cardamom, then pressed and left to set. The result is rich, sticky and fudgy, cut into squares and served with coffee or tea.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g soft dates, pitted
- 150 g ghee
- 120 g flour
- 1 tsp ground cardamom
- 1 tbsp sugar (optional)
Method
- Arrange the pitted dates snugly in a small dish, pressing them flat.
- Melt the ghee in a pan, add the flour and stir over low heat for 10–15 minutes until golden and nutty.
- Stir in the cardamom and sugar, if using.
- Pour the hot mixture evenly over the dates and press down.
- Let cool completely, then cut into small squares.
How to make it lighter
- Cut into small squares; a little goes a long way with a rich dessert.
- Reduce the ghee slightly and toast the flour a bit longer for flavour — 1 tbsp ghee ≈ 115 kcal.
- Skip the added sugar; the dates are already very sweet.
History
Ranginak is a well-known sweet of southern Iran, especially the provinces along the Persian Gulf, and similar date-and-toasted-flour sweets are made in the Arab Gulf states.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →