Estahban Dried Figs

Estahban in Fars province is Iran's fig capital, famous for rain-fed orchards that produce small, pale, honey-sweet figs. The fruit is left to dry partly on the tree and then finished in the sun, giving the creamy-white skin and soft, seed-packed centre that Estahban figs are known for. They are thinner-skinned and sweeter than many of the dried figs sold in Pakistan.

Anjeer is a winter staple in Pakistani homes. Eat two or three with warm milk before bed, chop them into sheer khurma, kheer and halwa, or add them to the dry-fruit tray you serve guests in December. Soaked anjeer are a traditional breakfast habit, and a neat pack of Estahban figs makes an elegant gift for Eid or a wedding visit.

Why you'll love it

• Genuine Estahban figs: pale, soft and naturally sweet
• Sun-dried with no added sugar
• Perfect for the winter dry-fruit platter and desserts
• An elegant gift for relatives and friends

Storage & use

• Keep in a cool, dry place; refrigerate after opening
• Soak in warm water or milk for 10 minutes to soften