Description
A pivotal part of Iran’s foodcape, these exotic sun-dried beauties are full-flavoured with a chewy, meaty texture. Bringing a sweet, savoury and nectar-like taste, they’re figgy good in cakes, cookies and pastries, and are a heavenly cheese pairing. Make jam or drunk figs in port, vodka or rum, star them in stuffing for chicken and turkey or dip in chocolate and devour.
