A Smorgasbord of Sorts | Persian Style!

hyacinth illustration flower sombol Persian pretty

Spring! (Haftseen illie by moi; beautiful photo by Dr. Bashi joon)

Greetings friends! Spring has sprung in full bloom here – the “golden waterfall” and “wisteria” and myriad other flora are blooming in earnest all over Tehran – providing beauty and pollen and allergens. I never enjoyed any allergies whilst on the coast of East, but here in the Eastern world, I am totally prone to itchiness and sniffles. Oh joie!


Coffee Actually

Iman Reza Zadeh Coffee Express founder

A javalicious chat with the co-founder of CoffeeXpress (photo by Noosha)

Due to a bit of a profound bout of malaise (rooted in homesickness and work brouhaha and dashes of eeksetera & ouchsetera & yikescetera ) I indulged in a bit of laziness and stress eating but I am happy to spring out of it (somewhat dented but semi intact and once again energized even if slightly more rotund) – to bring to you – albeit rather on a bleated note – the latest Fig & Quince Stories Podcast post.

Tea is still the numero uno drink of choice in Iran for the majority of Iranians, but coffee and a proliferation of ultra modern Persian coffee shops and the popularity of decidedly hipster cafe culture has begun to take root in society and has made major strides in the hearts of Iranian folks when it comes to their favorite beverage and pastimes.

In some ways, Iman, the founder of CoffeeXpress, the very first chain of mobile coffee shops in Iran, is to blame for this!


Books + Film + Espresso + Food = Paradise

Cafe Tehran tea Persian

Author, Writer, Film Buff, Foodie, Gentleman, Podcast guest

Hello again. As a refreshing change I’m keeping my promise (knock on wood, let’s not jinx it) to write a post here in liaison with each new podcast episode.


What’s New Pussy Cat? … Pizza & Podcast Sans Pontification.

Foodie cafe Tehran Iran Persian

Interview with a foodie with a penchant for oversized rings!

Hi guys! What’s  new? Click below to read more!

Fig & Quince goes to Alborz High School


I devoured these Persian shirini with my eyes on my way to Alborz High School

Hello lovely folks! Here I am on a freezing Sunday in Tehran tending to my blogging duties. I’m forsaking you not, so forsake me not! But what the heck, my friends: the world is turning topsy turvy and going cuckoo and not in a delicious Persian kookoo way. I am not flippant and I don’t mean to be frivolous and I know this blog is a platform (one that I yearn to use to its full extent) but I also don’t want to get involved in politics. I won’t get involved in politics. Whatever I say, whichever I say it, will be held against me, one way or another. Politics, by nature, is divisive. Food, by nature, is yummy and unifying. So I will only communicate via stories of food and culture, as has been the modus operandi of this here ol’ blog. I must note that a number of you lovely readers have reached out to me publicly and privately – asking about my well being and expressing your concern and support — and for that, for your sweet and thoughtful care and consideration, I am grateful! I can’t send you all Persian cream puffs (’tis a true pity) but I’m sending you something nearly equally wonderful and less caloric: LOVE!  There’s no ban on that yet, huh? And I’m happy to report that while it’s true that I shiver and bite my nails when reading a certain someone’s Twitter stream and fret about the mayhem that may be unleashed, I nevertheless remain hopelessly optimistic that all will be well … and as it is now, I’m busy in Tehran with work and enjoying various Persian delicacies and recreational activities. And I do long to share it all with you! (ps Apologies that this post was prematurely published a few days ago. That was a snafu.)


Ghoreh to Grape to Dolmeh | A Food Odyssey

Grape vine unripe grape (ghoreh) in Tehran Iran

Unripe grape (“ghoreh”) and grapevine growing in Darband, Tehran.

garden yard Persian Iran tehran grape leave little girl

Little Fateme with basket of fresh grape leaves | Tehran, Iran

kitchen Persian grape leave dolmeh

It takes a village to stuff grape leaves! | Tehran, Iran

dolmeh Persian stuffed grape leaves recipe tutoial yummy

Yummy Persian grape leave dolmeh!

Hi and hope you all had a delicious Thanksgiving! We had a pretty snow day on Thanksgiving day here in Tehran and I was torn between feeling rapt with the enjoyment of it in the here-and-now and also acutely aware of the significance of the day and feeling distinctly homesick for friends and family on the other side of the ocean. Not to mention craving turkey and pumpkin pie and of course stuffing! Oh yummy yummy stuffing.  But actually do you know what edible thing it is that I truly and deeply miss the most? Avocados! Nice, ripe California avocados. Imported and home-grown avocados can be found here but they don’t look the same, don’t have the same texture and they definitely don’t taste the same. It’s a bit tragic. I daydream about daily gorging myself silly on avocados once I finally make a visit to the homestead. One of these days!

Anyhow, trying to get back in the blogging groove and figuring out where to pick up the much scattered thread of narrative. When in doubt, let’s go with a story and a recipe. In the last post I mentioned that I’ve started a digital marketing company called Zeerak. What I didn’t get to tell you is that Zeerak is one of several companies in a private accelerator slash incubator called MAPS. Now MAPS itself is outfitted in an old, traditional house with a big yard in the heights of “Darband” — a neighborhood in the north of Iran that is basically at the foot of the mountains.  Quite scenic.

Now another thing I can tell you is that this house is still also the residential home of the founder and the father of the founder of MAPS and in addition, a sweet hardworking family (husband, wife and 3 rambunctious children) also live here who take care of the house and the household and the yard and the family. Also 6 days a week, Aazam Khanum, the lady of the caretaker family, makes a delicious lunch for all of us ravenous and stressed out motley crew gang of the multiple startups of MAPS. Sometimes our headcount is 30 or more!  A veritable army! Yet every day at 1:30, lunch is served – nourishing and delicious and served with either salad or fresh herbs — and Aazam Khanum feeds our savage bunch with a graceful feast. (Using huge pots! I should document that one day as well.)

The spacious, multi-tiered and charming yard  of this equally charming house is home to a multitude of fruit trees. Winter came early this year and this week we’ve already had snow a few times but just a little while ago persimmons were ripening on the branches of trees; a few months ago there were black mulberries whose very juicy existence were in my mind a very convincing raison d’etre for being alive; and in early spring, the grapevine in the yard sported bright green leaves and clusters of unripe grape leaves.

fresh grape leaves tehran Iran

Freshly picked and rinsed fresh grape leaves

As a food blogger, this was an opportunity not to be missed to make stuffed grape leaves (dolmeh ‘ye barg ‘e mo) and Aazam Khanum kindly obliged and agreed to make a big batch to feed our gang and also let me document her cooking and gave me her recipe. She is a sweet and spirited woman, with a open and friendly intelligent face. I truly wish I could share a few  photos but she adamantly prefers to stay away from the cameras. Luckily though, we can for sure show off the actual labor of her work, the beautiful dolme and share the recipe.

grape leave vine dolme Persian girl garden

Fateme joon, delightful colleague, with tray of dolmeh

Persian recipe for stuffed grape leaves (dolmeh barg mo) | Food blog

Aazam Khanum’s Handwritten Dolmeh Recipe


Persian Gulf | Golabatoon & Podcast

honey walntu tomato tea soft bread persian gulf breakfast sobhaneh Iran

Hello hello hello! Is There Anybody Out There?  (God, I love this album.)

But seriously: Are any of y’all still reading here? The blog stat says that a good bunch of you all are still coming and visiting (thank you! thank you!) but I know I’ve been MIA and I’m truly sorry for the absence. Perchance it made the heart grow fonder?

You see, my second epic trip to Iran (commenced circa September 2015) which was meant to last all of two months turned into a semi-permanent stay. I ended up not leaving and instead living here. In the interim, a whirlwind of activity ensued: I gave a TEDxTehran talk; I took a few cool trips (gastro, cultural and business) in Iran; I started a podcast series called the “Stories of Fig & Quince” (in Persian for the time being but moving forward I hope to do have an English version as well); AND, I ended up starting a digital media company (Zeerak Media) in Tehran! I mean, WHOA!

Throughout, I’ve wanted to share it ALL with you, every bit of it, every day, and yet, a body has just so much energy and yours truly is doing my best to stay afloat and play catch-up (while self-medicating with plenty of Persian pastry and such for the upkeep of spirit). It bears repeating that while absent from the blog’s website, I have been micro-blogging regularly and practically daily on Instagram and if so inclined, you could always follow my adventures there. Just saying!

Persian gulf burqa woman

To get warmed up and back in the blogging game, I thought I’d share a few photos of my very short yet truly memorable trip to the exotic, colorful, hospitable and entirely fascinating Persian Gulf region of Iran (or “jonoob” as we also call it here) circa February 2016.

The genesis of my trip was an invitation to attend a 3-day music festival in “Tiroor” (a small city an hour drive from Bandar Abbas, the main port of Persian Gulf.) The festival planners had set up local food and arts & crafts kiosks for the local artisans to show off and flaunt and vend their handiwork. The lady in the photo, a local artisan, is covering her face with something called a burqa. This is a type of hejab exclusive to the “bandari” women of this region, and it has become more or less defunct and prevails mostly as the custom of the  women who live in the small cities and villages in the region. There are many different types of burqa and each has a significance and signals the wearer’s status: married, widowed, young, old, bride. It is fascinating and yet too deep a subject for us to address except in this very harried and rather perfunctory way. (You can see a bunch of examples here.)

Pesian gulf woman needlework craft art jonoobi

The traditional “bandari” clothing is very ornate, very cheerful, and boldly bright. There is nothing bashful or understated about the fashion, let’s say that straight up! The embroidery is called “golabatoon” and it is used on all the party and formal wear of the women. For example, a bride typically needs to have a trousseau of at least 20 outfits – tunic and leggings – all of which needs be embroidered and bejeweled by hand and it can take up to two weeks just to create one legging! It is a big and serious business, and the sweet lady featured here is one such much-in-demand artisan who meticulously embroiders these ornate designs on fabric.  She told me she was booked solid for a year!

Persian women golabatoon jonoobi pants carpet Iran

During the 3 nights that I spent in Tiroor, I was hosted by a wonderful family, with 6 daughters and one son; each nicer and kinder and more hospitable than the next, and here are glimpses of the 2 youngest sisters with whom I spent the most time. As you may be able to tell from the photo, the leggings are a marvel of patterns and handiwork, and mind you, these leggings are the casual ones they wore for informal entertainment around the house!

snack Persian gulf carpet

Continuing with the dizzying yet pleasing plethora of the bold patterns abundant in the region, here we have a bowl of dry & crispy and somewhat spicy snack popular in the region that is called “pofak hendi” or alternatively “ajeel hendi” but it also has a very cute bandari nickname which unfortunately I no longer recall!

Typical Persian Gulf breakfast jonoob Iran

Now let’s discuss this photo! It brings back such wonderful memories! The cover photo  at the top of the page and this one is the documentation of the lovely and delicious breakfasts I was treated to every day by the very nice family who I mentioned hosted me during my 3 night stay in Tiroor. As you can spy with your little eye, the breakfast (served in a round tray as is the charming custom of Iran) included walnuts, sliced tomatoes, honey, taftoon bread, feta cheese and tea! It was such a nice and indulgent way to start the day. The lady of the house also made a tall stack of the small round soft bread you see in this tray in a little portable “tanoor” oven she had in the house. The sound you heard just now were a re-enactment of the squeals of joy I made when I was offered this bounty!

Book Burqa & the spices of Persian Gult

And let’s end with this still life of some of the souvenirs I brought back with me from this awesome trip. From top & clockwise: a really great book about the region written by a local female scholar; a red woolen burqa (older women wear this); a gold burqa (brides wear this); and a lovely bag of bandari mixed spices (cardamom, pepper, rose petals in the mix with other spices) that the locals use in everything from stews to seasoning fish and seafood.

OK, then! Hope this will do for a breaking-the-ice post after such a long absence and that you enjoyed it and that you’ve forgiven me a bit for going radio silent.

Meanwhile, for those of you who are farsizaban, I have a new podcast episode up narrating a tiny bit more of the story of the marvels of this trip to the Persian Gulf region of Iran. Do catch a listen and if you enjoy it, please do share the link with your friends. (Link!)

Persian Gulf Persian podcast Fig Quince

And now, it’s time to bid you a fond farewell. Thanks for sticking with me and I promise I shall be back soon with actual recipe posts (the food of the south and north of Iran is a revelation!) plus photo essays and travel stories. My intention is to start writing here regularly again. That is my fond hope and desire, and by golly, I shall do my best to fulfill it or bust.

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