Afghan Dried Figs (Anjeer)

Afghan Dried Figs are whole figs with soft, jammy flesh and a honey sweetness that turns slightly caramel at the edges. The tiny seeds give a faint crunch against the chew, closer to a good sticky date than to the dry, chalky figs that come in a pressed block. They are grown in Afghan orchards and dried naturally rather than pressed flat, so each fig keeps its round teardrop shape, its stem and a dusty pale bloom on the skin. That bloom is fruit sugar coming to the surface as the fig dries, not a fault, and it is a sign the sweetness is concentrated. How to use them Serve them whole with tea and nuts on a mewa platter, or chop them into sheer khurma, halwa and festive breads. Simmer them into a compote or a fruit khoresht, or slow cook them with lamb where the sweetness balances the fat. They are also excellent chopped into granola, yogurt, oat porridge, cakes and scones, and they sit well beside cheese. Technique tip: cover them in warm water or tea for ten minutes before baking so they stay plump instead of drawing moisture out of the batter. Details Ingredients: Dried figs Botanical name: Ficus carica Sizes: 200g, 400g, 1kg Storage: Keep in a cool, dry place away from sunlight, sealed in an airtight container once opened. Also known as Anjeer, Anjir, Injeer, Dried Figs, Afghan Dried Figs, انجیر (Dari and Persian), Higo seco (Spanish), Figues seches (French), Feigen (German), Fichi secchi (Italian)