The Irresistible Delight: Exploring the World of Iranian Pistachios

Iran has become known as one of the most highly sought-after pistachio producers worldwide. Its unique feature strongly relates to sunny year-round weather and chilly, wet winters. Pistachios from Iran are valued as luxury items throughout various nations, including Germany and Japan. The term pistachio, also known as a green almond with Iranian origins, is the source of the English word pistachio. Iranian history and culture have a strong connection with pistachio seeds, which are prevalent throughout Iranian society.

Pistachios are mentioned in all Iranian literature, stories, and holidays like Yalda (the longest night of the year) and Nowruz (the Iranian New Year), and they are also used at weddings and funerals. Iranian pistachios are known by a variety of regional names, each of which denotes a different region, quality, form, and kind of pistachio. There are four main varieties of pistachios, though.

In Iranian markets, all varieties of pistachios, whether roasted or raw, are offered in a variety of preparations, including machini, closed or open pistachios, salty, roasted, salted, and roasted pistachios with lemon flavor. Iran presently produces the most premium pistachios, over 270,000 tons annually. Iranian pistachio stands apart from competing goods thanks to a variety of benefits.

Iranian pistachios are known for having an exceptional flavor that is well-known internationally. Iranian pistachios taste better when roasted in unsaturated oil at higher temperatures. Pistachios can be cleaned of potential bacterial contamination by roasting them at high temperatures.

Iranian pistachio varieties

On a local scale, curious Iranian farmers produce enormous types of pistachios. One or two of these species can be grown on a regular basis, and each time one of them becomes well-liked and advantageous to grow, more farmers start to do the same. Depending on their shape, "long pistachio" and "round" pistachios" are the two basic categories into which all commercial Iranian pistachios fall.

Iranian pistachios have a higher ratio of shell thickness to seed size than other pistachios. In other words, if you purchase pistachios of the same size, the edible pulp in Iranian pistachios will be greater.

Potential for roasting

Pistachios are typically roasted to enhance their flavor, aroma, and texture. Because some of the grains' moisture is lost during roasting, the roasted grains are lighter than the raw ones. Because of this, the amount of fat in each ounce of roasted beans is substantially higher. Pistachios from Iran are better suited for roasting. It can be boiled at a temperature between 140 and 180 degrees because of the high amount of trans fats. Pistachios' unique taste comes from proper roasting, which also kills any live bacteria. 

Healthy and Tasty

There is no other food that tastes like pistachios; it is impossible to describe. Iranian pistachios have a high capacity for roasting, which makes them more appealing to consumers. It's okay to consume 30g of pistachios each day. However, you should consume food in moderation and in the recommended amounts, taking into account your needs. Vitamins C and E are found in pistachios. Both vitamins work to nourish skin while avoiding oxidative stress and cell damage in the body, resulting in skin that glows and looks younger-looking.