Ranginak

Ingredients

• 1⅛ lbdatessoft, pitted (about 25), e.g. Mazafati or Medjool
• 4⅔ ozwalnutshalved or quartered, for stuffing the dates
• 7 ozflourto be toasted
• 5¼ ozbutterfor the flour layer
• 2 tbspoilneutral, alongside the butter
• 1 tspcinnamonground, for the mixture and for dusting
• ½ tspcardamomground
• 3 tbsppistachiosground, for garnish
• 2 tbspdesiccated coconutfor garnish, also instead of pistachios (optional)
• 3 tbsppowdered sugarto taste, in the mixture or sifted on top (optional)
• dried rose petalsedible, for garnish (optional)
• 1 tbsprose waterstirred into the warm flour mixture (optional)

Method

1. Stuff the dates with walnutsCut a slit along the side of each date, ease out the pit, tuck a piece of walnut inside and press the date closed around it.
2. Pack the dates into the dishArrange the stuffed dates snugly side by side in a single layer in a shallow dish, pressing them down lightly so that as few gaps as possible remain.
3. Toast the flour until goldenPut the flour in a wide pan over gentle heat and toast it, stirring constantly, for 10 to 20 minutes, until it turns pale gold and smells nutty; it should not darken.
4. Stir in butter and oilAdd the butter and vegetable oil to the flour and keep stirring for a few minutes, until the mixture is smooth and loose enough to pour.
5. Season off the heatTake the pan off the heat and stir in the cinnamon and cardamom, along with the powdered sugar and rose water if you are using them.
6. Pour over the datesPour the warm mixture evenly over the dates, smooth the top and use the back of a spoon to push it down into the spaces between them.
7. Dust and garnish the topDust the surface with cinnamon and ground pistachios, with desiccated coconut too if you wish, and, if you like, scatter over a few dried rose petals.
8. Let the ranginak setLeave the ranginak to set for at least 1 hour, either at room temperature or in the refrigerator.
9. Cut and serve with teaCut it with a sharp knife into small squares or diamonds and serve with tea.

Tips and variations

You can also toast the flour directly in the melted fat rather than dry in the pan first; some cooks add a little chickpea flour as well, stirring it in after the wheat flour has had a head start. Toasting the walnuts briefly in a pan beforehand deepens their flavour, and a pinch of ground ginger gives the spicing more warmth. Instead of stirring in the powdered sugar, cinnamon and cardamom, you can sift them over the layer while it is still hot. For a simple pattern, sprinkle the cinnamon and pistachio in diagonal stripes. Keep the pieces small: ranginak is rich, and it sits best alongside a glass of tea.