Rangina

Ingredients

Dates

• 700 gsoft dates, such as khalas or medjool

Topping

• 250 gplain flour
• 200 gghee or butter
• 100 gcaster sugar, or to taste
• 2 tspground cardamom
• 1/2 tspground cinnamon, if wanted
• a pinch of saffron, steeped in warm water

To finish

• 3 tbspchopped pistachios
• 2 tbspflaked almonds, toasted

Sometimes added

• walnut halves, to stuff the dates

To serve

• Arabic coffee
• tea

Directions

1. Remove the stone from each one. Check every one, since a missed stone is unpleasant. Push a walnut half into each date if you want. Press the date closed around it. Softening the dates helps if they are firm. Steam them for five minutes if they are not fully soft.
2. Let them cool before arranging them. Arranging them is done in a shallow dish. Lay the dates in a single close layer. Pack them tightly with no gaps between them. They should cover the base of the dish completely.
3. Press them down gently to level the surface. Melt the ghee in a wide heavy pan over a medium-low heat. Add all of the flour in at once. Stir it into the fat with a wooden spoon. Toasting the flour is the step that must not be rushed. Cook it over a medium-low heat, stirring constantly. First it will look like a pale wet paste.
4. Take the pan off the heat entirely. Stir in the sugar, cardamom and cinnamon. Add the saffron and its water. The residual heat is enough to release the aromas. Taste it and adjust the sugar. Judging the consistency tells you if it is right. Add a little more melted ghee if it is too stiff.
5. Add a spoonful more flour if it is too loose. Assembling it is done while the topping is warm. Pour the warm topping over the layer of dates. Spread it into an even layer with a spatula. Cover the dates completely with it.
6. Work quickly, since it stiffens as it cools. Scatter chopped pistachios over the surface. Add the toasted flaked almonds. Letting it set takes about an hour.
7. Leave it at room temperature until firm. Do not refrigerate it, which makes the topping hard and waxy. Cut it into small squares or diamonds. Serve it with Arabic coffee or tea. It keeps for a week in an airtight container.

Technique

• Toast the flour to a golden sandy brown, stirring constantly so it does not scorch.
• Use soft dates, since dry ones are unpleasant in this dish.
• Do not refrigerate it, as cold makes the topping hard and waxy.

Substitutions

• Butter in place of ghee, though ghee is traditional.
• Walnuts or almonds in place of pistachios.

Variations

• With a walnut stuffed into each date.
• With more cardamom, which some households prefer.
• Ranginak, the closely related Iranian version.

History

Gulf date pudding that uses up surplus dates; the Iranian counterpart is called ranginak.

Frequently asked questions

What is Rangina?

Rangina is a dessert from Qatar: dates layered under toasted flour, butter and cardamom. Gulf date pudding that uses up surplus dates; the Iranian counterpart is called ranginak.

How long does Rangina take to make?

Rangina takes 20 min of preparation and 20 min of cooking. The recipe makes 8 servings. It is rated easy to make.

What can I substitute in Rangina?

Yes, within limits. Butter in place of ghee, though ghee is traditional. Walnuts or almonds in place of pistachios.

What is the most important thing to get right in Rangina?

Press them down gently to level the surface. Melt the ghee in a wide heavy pan over a medium-low heat. Add all of the flour in at once. Stir it into the fat with a wooden spoon. Toasting the flour is the step that must not be rushed. Cook it over a medium-low heat, stirring constantly. First it will look like a pale wet paste.