Step 1: Place the pitted dates into a large pot. Pour 8 cups of filtered water over the dates, ensuring they are fully submerged.
Step 2: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 45 minutes to 1 hour, or until the dates are very soft and mushy.
Step 3: Remove the pot from the heat and allow the mixture to cool slightly. Using a potato masher or sturdy spoon, thoroughly mash the dates in the pot to extract as much pulp and flavor as possible.
Step 4: Place a fine-mesh sieve over a large heatproof bowl. You can line the sieve with cheesecloth for an extra-smooth result, if desired.
Step 5: Pour the mashed date mixture into the sieve. Using the back of your spoon or a spatula, press down firmly on the date pulp to extract all the liquid into the bowl. Continue pressing until no more liquid can be extracted. Discard the remaining date pulp.
Step 6: Transfer the collected liquid back into the clean pot. Bring the liquid to a gentle simmer over medium-low heat. Cook, stirring occasionally, for 30-60 minutes, or until the liquid has thickened to a syrupy consistency, coating the back of a spoon. Remember, it will thicken further as it cools.
Step 7: Remove the pot from the heat and allow the date syrup (silan) to cool completely. Once cooled, transfer the syrup to an airtight container and store it in the refrigerator for up to several months.