Fire and Fig brings the comfort and warmth of familiar Persian dishes to State College
To Sara and Sam Cyrus, providing healthy and satisfying meals isn’t just a business, but a way to share their love of food with the world, and to make those they serve feel like a part of the family.
We may not have realized it, but there was something missing from our Happy Valley dining experience. And yet, it’s almost as vital as taking a breath or a child taking its first steps. It’s that feeling of coming home to a family meal, made with love, and just as you remember it. It’s a feeling of comfort, belonging, and care.
For many in our community, whether they’re lifelong residents of Centre County or here temporarily, having a meal at Fire & Fig has elicited just such feelings to varying degrees, ever since they opened their doors in the former home of Korean restaurant Kimchi. It’s a testament not only to the care that Sara and Sam put into the making of every dish, but also to the warm and welcoming atmosphere that they’ve created.
And it’s not by chance either. Both Sara and Sam have a lifetime of experience with providing nourishment to discerning clients that has led them to this place and time. After running a successful catering business in their native Iran, and later catering to the large Persian community in Los Angeles, their professional journey has brought them here to Happy Valley, where they say “there was a need for a restaurant like ours.”
The timing almost couldn’t be better. In recent years the area has experienced a much-needed diversification of the kinds of food on offer, from Latin American and Caribbean cuisines that go beyond the well-known Tex-Mex flavors, to a panoply of Mediterranean, North-African and Middle-Eastern options, that offer varying degrees of traditional and modern takes on their culture’s food. But not only is there a vastly more eclectic mix of options available, the general public and ‘foodies’ alike have opened their minds and palates to a much wider range of tastes. Indeed, some were practically yearning for it. For one Fire and Fig customer, who had been wanting to once again experience the tastes and textures of the food they enjoyed during an extended trip to Iran, the wait is finally over.
One aspect that sets Fire & Fig apart from other eateries, is their commitment to authenticity. All of the dishes that they offer are just as they have been made for generations. And they are served the way they should be served. To someone who is curious but doesn’t necessarily have the experience of traveling abroad or different ways of eating, this may seem a little intimidating. Sara, however, is not shy about explaining how to make the most of this new experience. If needed, she will take the time to describe the ingredients and cooking methods of each dish, as well as the best way to enjoy them. As we quickly learned, paying attention to her explanations will enhance your experience significantly!
So what can you expect from a meal at Fire & Fig? The entrees are divided into two main categories: saffron kebabs (seasoned meats, grilled on a skewer), and signature entrees and specialty stews (braised and stewed meats).
But first, we tried the appetizer platter, which consists of Adasi (lentil soup), and two kinds of eggplant dip: Kashk-e Bademjan, creamy Persian eggplant dip with grilled eggplant, kashk (whey), caramelized onions, garlic, mint, and walnuts, and topped with fried mint, and Mirza Ghasemi, smoky mashed grilled eggplant mixed with tomatoes, garlic, turmeric, and eggs, served with warm pita bread.
These hard-to-resist dips offer an explosion of flavor, with the eggplant and garlic blending perfectly with the herbs and spices. The lentil soup is subtly aromatic, with the warm spices taking center stage. Order some extra pita bread, and you could easily make a small meal for two or three out of this.
All of the menu items apart from the pita bread are gluten-free, and there are plenty of vegetarian options on offer, especially among the appetizers, soups and salads, and sides. But the main attractions are the different meats (this is a grill after all!).
Persian Saffron Kababs
We opted for the signature Fire & Fig Soltani kabab: one skewer of saffron Chenjeh kabab (juicy chunks of veal), one skewer of koobideh kabab (seasoned ground lamb and veal), and one skewer of chicken fillet kabab, served with white saffron rice, grilled tomato, and pepper. We added a skewer of chicken koobideh (seasoned ground chicken) for a complete flavor experience. Each skewer consists of a generous amount of juicy meat, grilled perfectly tender, and richly marinated. The seasoning doesn’t overpower the meat, and the slight charring adds a smoky dimension to the experience. Squeeze some lemon juice to brighten the flavors. Elevate it to the next level by adding some sumac spice, a tangy, lemony, and earthy-tasting spice made from ground, dried berries. After tasting a bite without it, try some on your next bite, and you’ll notice the difference.
Signature Entrees
Then on to the braised and stewed meats. The Zereshk Polo with chicken is an entree consisting of fragrant saffron basmati rice topped with tangy barberries, served with tender chicken slowly braised in a savory tomato and saffron sauce. This subtly flavored dish is perfect as a lighter meal that still packs a ton of sweet-and-savory flavor. The chicken is fall-off-the-bone tender, and the saffron adds an exotic aura to the sauce.
The lamb shank with saffron white rice is also extremely tender. And for those that don’t usually enjoy the taste of lamb meat, the slow-braised preparation method ensures that the flavor is pleasingly subtle. Both of these dishes come with the sauce (or gravy) served on the side. To fully enjoy these rich dishes, don’t eat the rice, meat and sauce separately. Instead, take a spoonful of the sauce, drip it over some rice, and then take a scoop containing rice, sauce and meat into your mouth. This way, the rice soaks up some of the oils, and all the flavors blend together beautifully. Then, take a bite of one of the refreshing sides, either the shirazi salad, (finely diced cucumbers, tomatoes, and onions tossed with fresh parsley and mint), or one of the two yogurts: the Mast O’Khiar (yogurt with diced cucumbers and dried mint) and the Mast O’Moosir (yogurt and Persian shallots). These sides act as a palate cleanser or reset to fully enjoy the flavors of the spiced meats. There’s a reason these dishes have been passed on from generation to generation. The mix of spices and seasonings is mouthwatering, and each bite is so fulfilling without feeling heavy. It takes you to that warm and comforting place we crave.
Specialty Stews
Fire & Fig offers a variety of traditional stews, but be warned, these are very popular, and due to the long preparation times, they may be sold out. We tasted the fesenjan stew, a unique and fragrant stew consisting of just ground walnuts, chicken, and pomegranate molasses. The simplicity of the ingredients belie the richness and complexity of flavors present in this dish. It deserves to be experienced.
Desserts
Saffron shows up repeatedly and in different ways, but none more surprisingly than in the house-made Persian saffron ice cream. This delicately flavored dessert is subtly sweet and sure to conjure up a sense of nostalgia, with its hints of rosewater and pistachio. Those same elements are also present in a more indulgent dessert, the sholeh zard, a traditional Persian saffron rice pudding that’s slowly simmered until it obtains a smooth, creamy texture. Apart from the saffron, it’s flavored with cardamom and rosewater, and garnished with slivered almonds, cinnamon, and pistachios. It’s perfectly sharable.
Persian food is not only strikingly different from any other culinary tradition, but its history and traditions are infused into every dish, making for a truly unique and rewarding experience. Add to that Sara and Sam’s ethos of using fresh meats and ingredients and preparing everything in house (down to the yogurt), and you’ll understand why Fire & Fig is quickly becoming a must-visit destination for anyone who appreciates good food, and personable and warm hospitality. T&G
Sherri Jordan and Luciano Sormani are the ad coordinator/graphic designer and creative director at Town&Gown.
