Azita Houshiar, Author at Fig & Quince

Fesenjoon | Persian Pomegranate and Walnut Stew

February 28, 2013 32 Comments

Edited on December 26, 2014 to add: This is the recipe that I used to make fesenjan for a New Read More

February 25, 2013 28 Comments

Rob’ eh anar, or pomegrante syrup (also referred to as pomegranate molasses or concentrate or paste) is a staple ingredient in Persian Read More

February 22, 2013 27 Comments

For your viewing pleasure: Cliff Notes for “anâr doon kardan” — as promised.

February 20, 2013 18 Comments

Last time, Felfeli and I showed you how to deseed a pomegranate in a simple Persian process of doon kardan that Read More

February 18, 2013 35 Comments

When starting this blog, a little fellow (let’s call him Felfeli) graciously agreed to lend his charming presence to Fig & Read More

February 14, 2013 9 Comments

For many years my mother preserved the flowers that crossed her path or whose paths she crossed. It was not unusual for Read More

February 11, 2013 30 Comments

Khorma is the Persian word for “date” and aloo is the word for “plum.” Put them together (khorma + aloo) and Read More

February 7, 2013 27 Comments

Ah, turnip! Or shalgham joon, as I call you in Farsi, I can’t say I have fond childhood memories of you. Probably Read More

February 1, 2013 38 Comments

(Before we delve into āsh, let’s take care of the tricky matter of its pronunciation. Āsh should be pronounced as if Read More

December 20, 2012 31 Comments

Quince (called beh in Farsi) is a fruit that is so aloof it may as well be a root vegetable. Often Read More