Ranginak, Persian Date Cake

  • Ranginak, Persian Date Cake
By Parvaneh Holloway
Parvaneh, Persian Dinner Ranginak, Persian Date Cake
Serves: 6 Cuisine: Persian

Here is a great new recipe by our good friend and lovely lady, Parvaneh Holloway. The perfect finish to a perfect authentic Persian Dinner, her Ranginak, or Persian Date Cake.


  • ½ pound Walnuts, coarsely chopped
  • 1 pound Pitted Dates, coarsely chopped
  • 2 cups Flour
  • 1 and ¼ cup Unsalted Butter
  • ½ cup Confectioners Sugar
  • 1 cup Pistachio Nuts finely chopped
  • 2 teaspoons, Ground Cinnamon
  • 1 teaspoon Ground Cardamom


  • In a skillet, grill the walnuts over a low heat tor 5 minutes. Add the dates to the walnuts and mix well.
  • Combine ground cinnamon and cardamom. Set aside.
  • In a large deep skillet, melt butter and sauté flour over medium heat, stirring constantly, until the mixture is caramel color.
  • Add confectioners sugar and half the spices. Mix thoroughly over medium heat for 3 minutes, and then remove from heat.
  • Arrange the walnuts and dates in a cookie tray; sprinkle the rest of the spices evenly over the top. Spread dough evenly all over. Pack and smooth well with a spatula. Decorate with the crushed pistachio nuts.
  • After Ranginak is fully chilled, cut into small pieces and enjoy them with aromatic Persian tea.


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