A beloved Persian confection of fresh dates stuffed with walnuts, blanketed in a warm, spiced toasted flour — fragrant with cardamom, cinnamon and a whisper of turmeric.
Carefully remove the pits from the fresh dates using a toothpick, and replace each pit with a piece of walnut. Arrange the prepared dates neatly in a serving dish.
Place a suitable pan over low heat. Sift the flour into the pan and stir continuously until the flour becomes light cream in colour and loses its raw smell.
Add the vegetable oil and butter to the flour mixture. Continue stirring over low heat until the mixture turns golden brown. Then add the turmeric, ground cinnamon, and ground cardamom, and mix well until the spices are fully incorporated and aromatic.
Pour the hot mixture evenly over the arranged dates, spreading it smoothly over the surface.
Spread a light layer of ground cinnamon over the top for decoration.
Garnish with slivered pistachios and dried rose petals if desired. Allow it to cool before serving.
Use Mazafati or Medjool dates (Rutab) for the best flavour — their soft, caramel-like flesh pairs beautifully with the crunchy walnut. Keep the heat low and be patient when toasting the flour; rushing this step can cause bitter notes in the final dish.
