Episode 48: Figs

In Episode #48, co-hosts Bita and Beata explore figs in Persian food culture. Figs are enjoyed in fresh, dried, and cooked form. Both Beats love fresh figs best however appreciate them in all forms.

Fresh figs

Teardrop shaped
Tiny seeds inside
Soft and fleshy
Thin skin or peel which can be easily be consumed

Dried figs

Persian dried figs
- Small, round, and cute; a bit tough or hard – often mixed into Persian trailmix | Ajeel
Turkish dried figs
- Flat, round, larger than Persian figs
Great for a quick snack and an energy boost

Cooked figs – Jams

Process for cooking fig jam
- Prick the figs with toothpick
- Cover with sugar
- Cook down
- Add Persian spices and essence (cardamom and rose water)
Methods of enjoying Persian fig jam
- Breakfast with bread and tea
- On a cheese board as a sweet spread

Ask the Beats!

Katie in San Francisco asks, “What is your go-to meal when you have a last minute guest?”

Bita often grills something, steams rice, and prepares a fresh salad. A bowl of yogurt or a yogurt dip completes the meal
Beata likes to make Persian rice with lentils, Adas Polo or a dish with eggs

Resources and recipes from this episode:

All Modern Persian Food episodes can be found at: Episodes

Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food!

Co-host Bita Arabian blog: Oven Hug – Healthy Persian Recipes | Modern Persian Recipes

Beata’s recipe for Persian Fig Jam – Morabah Anjeer

Beata’s recipe for Khormah Maloos | Persian Dates and Eggs

Beata’s recipe for: Persian Salads: Maast-o-Khiar with Shallot and Salad Shirazi

Bita’s recipe for Mediterranean Mezze Board (cheese platter)

Bita’s recipe for Ajeel | Persian Trail Mix

Bita’s recipe for Fig Oatmeal Cookies

Bita’s recipe for Lentil and Date Rice | Adas Polo

Bita’s recipe for Persian Cucumber Yogurt Dip | Mast o Khiar