Dessert
Ranginak
رنگینک
Also called: Rangeenak
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 20 min (Estimated)
- Makes
- 8 pieces (Estimated)
- Kind
- Dessert
- Where it is eaten
- Eaten across Iran
- Serving
- 150 g
Cooking time is not documented in the source, so it is not shown.
Method
Pit the dates and fill them with walnuts.
Toast the flour in oil until fragrant and golden.
Arrange the dates and pour the hot flour mixture over them.
Finish with cinnamon and nuts and cool before serving.
Cook's notes
Use fresh nuts with no stale aroma, and toast them gently if required. Over-toasted nuts can introduce bitterness.
Background
This sweet or dessert is known in multiple parts of Iran and, depending on the region, may appear at Nowruz, gatherings, nazri occasions, or everyday hospitality. Recipes and shapes can vary between households.
Nutrition
| Energy | 250 kcal |
|---|---|
| Protein | 6 g |
| Fat | 9 g |
| Carbohydrate | 36 g |
Where this comes from
Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.
Record: IR0223 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods