Imagine the autumn sun gently shining through your kitchen window while Khorak-e Anjir – Chicken with Figs & Spinach fills the air with a tempting aroma, turning your kitchen into a warm, cozy haven. On your stove, a dish simmers that combines sweet figs with tender chicken and fresh spinach, allowing all the flavors to slowly unfold.

At the first bite, the natural sweetness of the figs blends perfectly with the savory chicken, while the spinach adds a light, fresh touch. You feel the harmony of flavor, tradition, and health, almost as if you are walking through the fragrant gardens and lively bazaars of Persia. Cooking chicken with figs is like a gift: the meat brings strength, figs bring joy, and spinach brings freshness—a wonderful combination that nourishes both body and soul.

KHORAK-E ANJIR – CHICKEN WITH FIGS & SPINACH

In Persian cuisine, there are many “Khorak” dishes—savory meals with meat, vegetables, and often sweet dried fruits. “Anjir” means fig, a fruit celebrated for centuries for its sweetness, abundance, and pleasure. This recipe is a modern twist, not a traditional Persian classic. You can use vegetables, chicken, beef, or lamb, but chicken works especially well because it cooks quickly.

We also have a similar dish called Khoresh-e Morgh ba Anjir—a slow-cooked Persian stew made with chicken and dried figs, rich in aroma and tradition. It’s the kind of dish that fills your home with warmth long before it reaches your plate. The dried figs melt into a silky sauce, the chicken becomes tender, and the scent of saffron and spices seems to whisper stories from ancient Persian kitchens.

Cooking with fruits is one of my favorite ways to bring balance and beauty to a meal. If you, like me, love exploring this harmony of sweet and savory, you’ll find plenty of inspiration on my blog. And if you love figs, try also my Baked Feta with Figs and Caramelized Walnuts, where creamy cheese meets golden sweetness, or Morabay-e Anjir – Fig Jam that tastes like late summer captured in a jar.

KHORAK OR KHORESH – WHAT’S THE DIFFERENCE?

In Persian cooking, “Khorak” and “Khoresh” sound similar but refer to different dishes.

Khorak (خورا‌ک) simply means “meal” or “dish.” It usually refers to a main dish that doesn’t have to be served with rice. Khorak can be fried, cooked, roasted, or baked. It often stands alone and pairs well with bread or a small salad.

Khoresh (خورش) is the heart of many classic Persian meals. It means “stew” and almost always comes with rice—Polo or Chelo. A Khoresh usually contains meat, legumes, vegetables, or fruit, slowly cooked in a sauce of tomatoes, herbs, or pomegranate molasses. Famous examples are Khoresh-e Fesenjan (walnuts and pomegranate) and Khoresh-e Ghorme Sabzi (herbs and beans). There’s also Khoresh-e Anjir, where chicken slowly stews with figs, fig paste, onions, and a touch of saffron until the sauce becomes silky.

In short, Khoresh cooks slowly and is part of a rice dish, while Khorak is often lighter, faster, and can be eaten on its own. Both, however, show what Persian cuisine is all about: deep flavors, balanced spices, and love for detail.

THE FRUITS OF PERSIA

What do figs, pomegranates, persimmons, almonds, peaches, apricots, and grapes have in common—besides tasting delicious? They belong to a group we lovingly call the “Fruits of Persia.” For thousands of years, they have told stories of sun, soil, and water—of lush gardens where sweet figs ripen, juicy pomegranates that burst open in autumn, and grapevines climbing old clay walls. In Persia, fruits are not just food; they are symbols of life, joy, and generosity.

ESTAHBAN IN IRAN

In the gentle hills near Shiraz lies Estahban, a city perfectly made for growing the best figs in the world. Here, fertile soil, warm sunshine, and centuries of farming tradition come together in perfect harmony. The fig orchards are dry-farmed, relying only on nature’s rhythm. Under the hot Persian sun, the figs ripen slowly and dry naturally until they reach their full, rich flavor. It’s said that some of Estahban’s fig trees are more than 400 years old—living witnesses of time. This special variety is known in scientific texts as the “Green Estahban Fig” (رقم سبز استهبان).

But Estahban’s beauty goes far beyond its famous figs. The land here is generous—saffron, grains, cotton, walnuts, almonds, and grapes all thrive in its soil, making the region the fertile heart of the Middle East. As you wander through Estahban, you’ll find beautiful gardens sparkling in the autumn sun, old caravanserais that whisper stories of ancient trade routes, and hidden caves and waterfalls showing nature in its purest form. Even the traditional fire temples, remnants of an ancient culture, add a touch of mystery to this timeless land.

HEALTH BENEFITS OF FIGS

In traditional Persian medicine, foods are classified by their “temperament” – either warm or cold, and moist or dry.

• Figs are considered warm and moist. They are more than sweet treats—they nourish the body and bring energy and warmth. Figs are perfect for cool autumn days or if your body has a “cool” temperament. They provide vitamins, minerals, and amino acids that support digestion and metabolism.
• High fiber helps digestion and gently stimulates the bowels.
• Potassium helps regulate blood pressure.
• Soluble fiber can lower cholesterol.
• Vitamins B, C, E, and K boost immunity.
• Their potassium, calcium, magnesium, iron, and phosphorus support heart health, bones, muscles, and blood.
• In Persia, people eat figs for coughs or sore throats, sometimes soaked in warm water or with honey.

Note! Figs can interact with blood-thinning medications due to vitamin K!

HEALTH BENEFIT OF SPINACH

• Spinach is considered cold and moist but mild, making it suitable for both warm and cool temperaments. If you have a cool temperament, combine spinach with warming spices like cinnamon or pepper and warm oils like almond oil or ghee to balance it.
• It contains vitamin A (from beta-carotene), which is important for healthy skin and good vision, vitamin C, which strengthens the immune system and supports iron absorption, and vitamin K, which plays a key role in blood clotting.
• When it comes to minerals, spinach also has a lot to offer: it provides iron for blood formation, potassium and calcium for strong bones and muscles, and magnesium, which supports energy metabolism.
• Thanks to its antioxidant compounds such as beta-carotene, vitamin C, and quercetin, spinach can help protect cells and reduce inflammation.
• In addition, spinach is low in calories and, due to its high potassium content, can have a mild diuretic effect—making it a great choice for a light and balanced diet.

INGREDIENTS – KHORAK-E ANJIR

INGREDINETS FOR THE CHICKEN

500 g chicken breast, cut into strips

INGREDIENTS FOR THE MARINADE 

3 tbsp olive oil*

Juice and zest of 1 lemon

1 tbsp balsamic Cream*

1 garlic clove, pressed

1 sprig rosemary

1 tsp oregano*

Salt, pepper

1 red onion, sliced

INGREDIENTS FOR THE DISH

500 g marinated chicken

1 red onion, sliced

1 sprig rosemary, chopped

1 garlic clove, pressed

4 fresh figs, quartered

50 g butter

Salt, pepper

2 tbsp balsamic Cream*

1 tsp Dijon mustard*

1 sprig rosemary

Juice and zest of 1 lemon

INGREDIENTS BEFORE BAKING 

150 g baby spinach

4 fresh figs, quartered

1 tbsp honey

INSTRUCTIONS – KHORAK-E ANJIR

MARINATE THE CHICKEN 

Mix all ingredients for the marinade.

Let the chicken strips sit in the marinade for 2–3 hours.

PREHEAT THE OVEN

Heat oven to 180°C (350°F) top and bottom heat.

SEAR THE CHICKEN

Heat some oil in an ovenproof pan.

Sear the marinated chicken without the rosemary, but with more sliced onion until lightly browned.

Add 1 sprig of chopped rosemary, garlic, and 4 quartered figs. Cook briefly until the figs soften.

ADD BUTTER, BALSAMIC CREAM AND DIJON MUSTARD 

Add butter, salt and pepper.

Stir in balsamic cream, Dijon mustard and combine.

FINAL FLAVORS 

Add the last sprig of rosemary and mix with lemon juice, and zest.

TOP WITH SPINACH AND FIGS 

Top with spinach and figs.

Drizzle with honey.

BAKE

Bake in the oven for 10–15 minutes until done.

Tip: Serve with rice, couscous, or fresh baguette.

Befarmayid

Susan

The items marked with * are affiliate links, referral links. If you buy through this link, I get a small commission. The price stays the same for you and you can easily support my efforts. A big thank you ♥

Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe  and use the hashtag#labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.

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