Fig & Quince is a food and culture publication by Azita Houshiar, sharing Persian recipes, stories, and perspectives on life and traditions in Iran. Its articles introduce readers to the variety of Persian cooking, from hearty stews, rice dishes, and meatballs to vegetarian meals, appetizers, salads, and yogurt-based dips. Recipes include Persian dolma, fava bean stew, and kuku, alongside seasonal ideas and quick collections of easy dishes. The site also explores sweets, drinks, herbal preparations, pickles, jams, and traditional ingredients, with dedicated features on fruits, vegetables, spices, and herbs.

Beyond the kitchen, Fig & Quince offers cultural writing, photo essays, guest contributions, and coverage of events and celebrations, including Norooz, the Persian New Year. Readers can also follow travel stories from Iran, learn about regional food traditions, and discover posts about cafes, coffee, and Persian culture. Blending practical recipes with personal storytelling and ingredient-focused features, the publication gives curious cooks and culture enthusiasts an inviting introduction to Persian food and its wider context.