Date pie (Ranginak) from Food of Life, Fourth Edition (25th Anniversary): Ancient Persian and Modern Iranian Cooking and Ceremonies (page 402) by Najmieh Batmanglij

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute unsalted butter for oil, pistachios for walnuts, and toasted shredded coconut for ground pistachios. See recipe for variations.

  • Ganga108 on December 28, 2021

    This delicious Date (and walnut) Pie is very easy to make, although it does involve stirring a roux for 20 mins until it is toasted. When making the roux begin with a little less flour that mentioned and then gradually add more, even more than stated if necessary - the consistency of the roux should be like thin, smooth and spreadable nut butter. I will use ghee instead of butter next time after reading that it is a great sub for butter. Also recommended to let the date pie set overnight - the butter will permeate the layers and help keep it together (note I didn't do that for the first piece, then refrigerated the remainder till the next day. It was much better the following day.) Needs a sharp knife to cut.

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