Fig Jam

Khams-e Anjir-e Gilani

Preparation info

  • Makes

    ½ pt

    • Difficulty


    • Ready in

      1 hr 5

Appears in

Cooking in Iran: Regional Recipes and Kitchen Secrets

Cooking in Iran

By Najmieh Batmanglij

Published 2020

  • About

Khams-e anjir is made from large, ripe figs that grow wild around the Caspian region. Some of these figs are so large they are called “anjir-e se vaght,” meaning “triple-sized.”


  • 4 lb/1.8 kg ripe, fresh green/yellow figs
  • 1 cup/


  1. Snip off the fig stems using scissors, rinse the figs thoroughly, and transfer to a medium-sized laminated pot. Cook over low heat, stirring frequently with a long-handled wooden spoon until the figs are soft.
  2. In a saucepan, dissolve the sugar in 1 cup/240ml water and bring to a boil. Reduce heat to medium and simmer until you have a thick syrup.
  3. Add