Khoresh-e Anjir-e Hami - Hami’s Royal Fig Stew
Hami’s Royal Fig Stew is a groundbreaking culinary creation that blends the richness of Persian-inspired flavours with modern elegance. At its heart are tender lamb shanks, slow-cooked with aromatic cardamom, cinnamon, and saffron, creating a deeply spiced and luxurious broth. The natural sweetness of caramelised black figs pairs beautifully with the nutty essence of walnuts, adding layers of complexity and texture. Brightened with fresh lemon juice and balanced with a delicate hint of sweetness, each ingredient is meticulously chosen to create a symphony of flavours that embody both tradition and luxury.
This dish is the result of years of experimenting with flavours and textures, blending ancient traditions with modern finesse. Figs, walnuts, and saffron have graced royal tables for centuries, but Hami’s Royal Fig Stew reimagines these timeless ingredients in a way that feels both familiar and fresh. It’s an homage to the past and a celebration of today’s global palate, refined for the modern gourmand.
As Hami says: “I didn’t just create a dish; I designed an experience. With each bite of Hami’s Royal Fig Stew, you're not just tasting flavours—you’re tasting history, evolution, and royalty on a plate.”
Whether served at an intimate gathering or a high-end supper club, Hami’s Royal Fig Stew promises to be an unforgettable experience—bringing a touch of royalty to every table.
Serve this mouthwatering stew with aromatic Persian saffron rice.
Here is a short video of the cooking process on my Instagram.
Cook the most popular Persian dishes at home with the help of my e-book.
Time
Prep: 30 min Cook: 3 h 30 min Total: 4 h
Ingredients (serving 4)
For the stew:
2 lamb shanks
2 medium onions, finely chopped
10 black figs (800g), 5 roughly chopped and 5 halved
2 tbsp ghee
100g walnuts, finely crushed
1 tbsp date sugar
Juice of 1 lemon
1 tbsp tomato paste
1 tsp black pepper
1 tsp turmeric
7 cardamom pods, seeds removed and crushed
1 cinnamon stick
1 tsp saffron threads
Salt, to taste
Freshly boiled water, enough to cover the lamb
For the caramelised figs:
5 halved black figs (from above)
50g butter
2 tbsp date sugar
For the garnish:
5 walnut halves, roasted for a smoky flavour
Method
Brown the lamb shanks:
Heat 2 tbsp of ghee in a large, heavy-based pot over medium heat. Once hot, carefully add the lamb shanks and sear them on all sides until beautifully browned and golden. This step is key to unlocking deep, rich flavours. Remove the lamb and set it aside.Caramelise the onions:
Using the same pot, add the finely chopped onions to the flavourful drippings left behind. Cook the onions over medium heat, stirring occasionally, until they are soft and deeply caramelised. The golden onions will add a subtle sweetness and depth to your stew.Sauté the walnuts:
Stir in the crushed walnuts and gently sauté for a few minutes, letting them lightly toast and deepen in flavour. This step gives the stew a nutty backbone, adding richness and texture.Add the spices and figs:
Sprinkle in the turmeric, black pepper, crushed cardamom seeds, and tomato paste. Let the spices bloom and become fragrant, stirring constantly for 1-2 minutes. Add the roughly chopped figs, sautéing briefly to release their natural sweetness.Simmer the stew:
Pour in approx. 700ml (3 cups) freshly boiled water, then season with salt. Gently sprinkle the saffron threads directly over the stew, allowing them to slowly release their vibrant colour and intoxicating aroma as they cook with the other ingredients. Return the browned lamb shanks to the pot and bring the mixture to a gentle boil.Reduce the heat to low, cover, and let it simmer for 3 hours 30 minutes. Stir occasionally to prevent the walnuts from settling and burning at the bottom. Check the stew periodically to ensure it doesn't dry out—add more water if necessary to keep the lamb tender and the sauce perfectly balanced.
Adjust the flavours:
After 2 hours and 30 minutes of simmering, add 1 tbsp of date sugar and the juice of 1 lemon to balance the sweetness and acidity. Stir, taste, and adjust the seasoning if necessary, keeping in mind that the caramelised figs will add another layer of sweetness later.Caramelise the figs:
While the stew continues to simmer, melt 50g of butter in a pan over medium heat. Place the halved figs skin-side down in the butter, sprinkle with 2 tbsp of date sugar, and allow them to caramelise. Once the skins are golden and soft, flip the figs to caramelise the cut side. Take care not to overcook them, as they should retain their shape. Once caramelised, you can add the butter from the pan directly into the stew to enrich the sauce with its silky, decadent flavour.Final touches:
In a separate pan, dry roast the walnut halves until they develop a toasty, smoky flavour. Set aside to garnish the stew later.Finish the stew:
About 5 minutes before finishing cooking, gently place the caramelised figs, cut side up, into the stew. Allow them to absorb some of the sauce’s rich flavours without stirring, so they retain their shape and texture for serving.Serve and garnish:
When ready to serve, plate the lamb shanks with the caramelised figs arranged on the side. Spoon some of the rich, spiced sauce over the meat and figs. Garnish with the roasted walnut halves for a perfect smoky crunch, adding elegance and texture to this luxurious dish.
Serve your Khoreshe Anjir-e Hami with plain Persian-style Abkesh rice. Enjoy!
I hope you enjoyed this recipe. I’d love to see your Khoresh Anjir! Feel free to tag me with @igotitfrommymaman on Facebook or Instagram so I can take a look and give you a thumbs up!
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