All tips about Iranian pistachios

The English name pistachio is derived from “Pisteh”, which is a Persian name. Also known as the green almond. Pistachio nuts are intertwined with Iranian culture and are actually present in all facets of Iranian life.

Pistachio nuts get a mention in all Iranian literature, stories, beliefs, traditions, and rituals such as Norooz (New Iranian Year) and Yalda festival. Iranian poets and literary figures have also referred to pistachio nuts in their works. For Iranians, no festivities and feasts can be held without pistachio nuts as well as other nuts like walnuts, almond, raisin, hazelnuts, etc. They celebrate Iranian New Year by eating pistachios. If they cook special dishes, they decorate them with pistachios. Even treats such as ‘Gaz’ contain pistachios. Pistachio nuts are of strategic importance among Iranian producers of agro products.

There is no doubt that Iranian pistachio has the best taste and maximum nutrition. The special climate of Kerman province is the only best place for growing pistachios.

Iranian pistachios offer various advantages that set them apart from other types of pistachio in the world. Higher meat content offers better value for money. Iranian pistachios have a world-famous taste that is unrivaled.

This taste advantage is enhanced by roasting Iranian pistachios at higher temperatures, made possible by higher unsaturated oil content. This high-temperature roasting eliminates any bacterial contamination, which may be present in raw product.

Iranian Pistachio types

Iranian pistachios include many local names and each name represent a region shape or quality type. However, in term of shapes, there are in four main groups. Long, Jumbo, Round, and Kernel Pistachio and green-skinned pistachios.