Ranginak - Persian Date Dessert (Recipe #2)

We are in the midst of خرما پزان - khorma pazan season, a term used by locals in the south of Iran when the temperature reaches its peak of 100+ degrees Fahrenheit with humidity levels over 60 percent. The air becomes heavy, and outdoor activities are almost unbearable. thus making outdoor activities unbearable. Yet, this intense heat is also a blessing. It's during khorma pazan that dates ripen fully, almost "cooked" by the sun, and become ready for harvest. 

This recipe is an ode to the traditional Khuzestani-style رنگینک ranginak, a luscious date and walnut dessert. It's simple to make, requiring only a bit of patience to stuff plump, pitted dates with lightly toasted walnuts, arrange them neatly on a platter, and then pour over a warm mixture of melted butter and flour infused with cardamom and cinnamon. The sweet taste of ranginak always brings back memories of home.

Dates have been a part of Persian cuisine for centuries. Date palms grow all along the southern coast of Iran, from Ilam and Bushehr to Fars, Khuzestan, Sistan and Baluchestan, and Kerman. To most, the pomegranate may symbolize Iran, but to me, dates are the true fruit of Khuzestan. 

Many years have passed since I lived there, but the images remain vivid: Khoramshar's vast fields of date palms, the stacks of tin buckets filled with dates stacked in small shops, the half-ripe clusters spread out on woven mats to dry under the sun, and, of course, my mother's ranginak. 

Dates were our after-school snack when we got home, and they still hold that simple comfort today. Whether they are fresh, dried, large, or small, dates pair perfectly with your hot cup of tea at any time of day. They're so addictive that you'll find yourself reaching for one with every sip, letting the sweetness of the dates mingle with the aroma and slightly bitter taste of the strong, freshly brewed loose-leaf chai. 

Naturally sweet and far more flavorful than any other fruit, dates come in many varieties. Depending on when they are harvested, they can range from unripe and crisp to partially ripe and soft, or fully ripe, each stage offering its own unique taste.

Ranginak - Khuzestani Date and Walnut Dessert

Ingredients

Makes about 24 pieces

-1 pound dates, pitted

-1/2 cup walnuts halves
-2 cups all-purpose flour
-1 cup (8 ounces) unsalted butter
-3 tablespoons powdered sugar

-1/2 teaspoon cinnamon
-1/4 teaspoon cardamom 
-2-3 tablespoons finely crushed pistachios, for garnish

Method:

1. Toast the walnuts in a small dry skillet over medium-low heat for 3-5 minutes, stirring frequently until fragrant. Remove from the heat and let cool slightly. Gently stuff each pitted date with a walnut half and set aside.
2. In a medium-sized skillet, toast the flour over medium heat for about 5 minutes, stirring frequently, until the edges turn a light golden brown. 
3. Add the butter to the toasted flour and cook for 15-20 minutes, stirring constantly, until the mixture thickens slightly and turns golden brown. Add the cinnamon, cardamom, and sugar, stirring well to combine. Cook for another 5-10 minutes, then remove from heat.
4. Spread 1/2 of the warm flour-butter mixture evenly on th bottom of the serving platter. Arrange the stuffed dates in a single layer over it.
5. Spread the remaining mixture over the dates, smoothing the top gently and pressing down lightly.  sprinkle with crushed pistachios. Let cool for a couple of hours before serving..

Serve with strong loose-leaf chai.

Enjoy!

Estamboli Polow - Persian Tomato Rice with Potatoes

This recipe is perfect any time of year since most pantries are always stocked with fresh tomatoes or canned tomato products. Still, I like to wait for the weather to warm up and for peak tomato season to arrive, when I can cook with vine-ripened tomatoes instead of the dull, tasteless ones picked green.

This recipe is loosely based on my grandmother's recipe; she was well known for her delicious cooking. 

For a more tart استامبولی پلو - estamboli polow recipe, I searched the vegetable markets for good torsh (tangy) tomatoes, but to no avail. Among the many varieties available, I settled on flavorful beefsteak tomatoes, which worked beautifully. 

In the hot summer months, I prefer to be outdoors and try to minimize my time in the kitchen. This tomato rice is a perfect warm-weather dish, light, flavorful, and wonderfully paired with grilled chicken, fish, or vegetables. 

There are many variations of estamboli polow, ranging from simple tomato rice to a more elaborate platter of rice with meat and green beans. The recipe often depends on which part of Iran you're from and how it was traditionally prepared in your home. Depending on what part of the country you are from, and how this was prepared in your home. 

For us, growing up in Khuzestan, estamboli meant کته تماته/گوجه فرنگی - kateh-ye tamate, a slow-cooked rice dish made with tomato puree and small cubes of potato. We used the long and narrow type of potato called estamboli in Iran. which gives the dish its distinct texture and name.

For a simpler version, you can omit the cubed potatoes. And if you prefer a less acidic flavor, skip the tomato paste altogether. You can skip the tomato paste. Ultimately, this dish can be adapted to suit your taste, diet, and preferences.

Estamboli Polow

Ingredients
Serves 4

-2 1/2 cups long-grain rice, rinsed well and drained
-7 ripe medium tomatoes, blanched and peeled
-6 small potatoes, peeled and cubed
-1 small onion, diced
-1-2 tablespoons organic tomato paste (for added color and a slightly tangy flavor), optional
-1/2 teaspoon turmeric
-A good pinch of crushed red pepper
-Salt
Olive oil or butter

Method

1. In a pot of boiling water, blanch the tomatoes for 5 minutes or until the skins loosen. Let cool, then remove the skins and cores. Puree the tomatoes in a food processor; this should yield about 4 cups of tomato puree.
2. Wash the rice thoroughly in a bowl until the water runs clear, then drain completely.
3. In a mixing bowl, combine the well-drained rice with the tomato puree. Mix well and let soak for 20-30 minutes before cooking. Do not drain.
4. In a large pan, heat 3 tablespoons of oil over medium heat. Add the diced onions, and saute until golden. 
5. Add the potatoes and cook for about 7-8 minutes or until golden on all sides. Add turmeric and a pinch of salt and stir well.
6. Push the potatoes to one side of the pan and add the tomato paste to the center. Cook over medium-low heat for about 5 minutes, stirring frequently with a wooden spoon until the color deepens.
7. Remove the pan from the heat, and add the rice-tomato mixture. Add 1/4 cup of water, 1 teaspoon salt, and a pinch of red pepper; stir gently to combine.
8. Return the pan to medium-high heat and bring the mixture to a gentle boil. Add 2 tablespoons of butter or oil and stir. Reduce the heat to low, cover the lid with a paper towel or a clean dishcloth, place the lid tightly, and cook for about 45 minutes. Avoid overcooking or adding too much water, as this can make the rice mushy.

Serve with plain yogurt or mast o khiar, sabzi khordan with a bunch of fresh mints, and salad shirazi.

Enjoy!