small bunch of flat leaf parsley, finely chopped, to garnish
Find the opening in each pitted date and stuff it with a walnut half.
Melt the ghee or butter in a heavy-based frying pan, add the stuffed dates and cook for 2–3 minutes, turning occasionally. Stir in the pomegranate syrup, sugar, spices and enough water to just cover the base of the pan. Splash in the orange blossom water and heat until bubbling. Reduce the heat, cover and simmer for about 15 minutes.
Remove the lid and simmer for a further 5 minutes, adding a little more orange blossom water if necessary. Season with salt and transfer the stuffed dates to a serving dish. Drizzle over the syrupy juice, garnish with the parsley and serve hot or at room temperature.