Iranian Pistachio

Pistachio called PESTEH in Farsi is a desert plant, which is one of the top export products of Iran. Pistachio trees are fairly hardy in the right conditions, and can survive temperatures ranging between −10 °C in winter and 48 °C in summer. They need a sunny position and well-drained soil. Pistachio trees do poorly in conditions of high humidity, and are susceptible to root rot in winter if they get too much water. Long, hot summers are required for proper ripening of the fruit. They have been known to grow in warm, moist environment. Pistachio nuts are in all Iranian literature, stories, beliefs, traditions and rituals such as Norooz (New Iranian Year) and Yalda festival are even consumed in weddings and funerals. 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. Pistachio nuts are of strategic importance among Iranian producers of agro products.

Due to the botanical characteristics of the pistachio tree, there are limited geographical locations on the planet with favorable climatic conditions for economically-viable pistachio production. Pistachios have been cultivated in Iran for thousands of years. Commercial cultivation of pistachios in Iran started expanding about one hundred years ago.
It is estimated that the amount of pistachios produced in Iran rose from around 2,000 tons in 1950s to about 25,000 tons in 1975. The average nationwide production in the closing years of the millennium exceeded 150,000 tons.

At present, around 150,000 farmers harvest the crop from about 290,000 hectares of pistachio orchards nationwide. The main orchards are in Kerman, Yazd, Khorasan, and Fars, Semnan, Markazi and some other provinces. Despite its declining role due to a province-wide water shortage, Kerman will still have the dominant share of orchards and production for the coming decade.
All pistachio orchards in Iran are hand-harvested. Average annual yield of bearing Iranian pistachio orchards are 800 kg per hectare. Pistachio is a member of the cashew family and its tree is originating from Central Asia and the Middle East. The tree produces seeds that are edible and widely enjoyed.

Pistachio Types:

International trade name: Round Pistachio
Native (Farsi) name: Fandoghi
Known as one of the most famous and widespread types of Iranian Pistachio, with a hazelnut like shape. The outer color of the kernel is purplish (Amethyst purple) and the shell (crust) cream colored.

International trade name: Long Pistachio
Native (Farsi) name: Ahmad Aghaei

This one is one of the longest types. The most common character to identify this type is that the shape is long but the sizes of length are different. This type is long pistachio with a very white and thin skin and it is a favorite amongst people in Eastern Asia

Pistachio

International trade name: Jumbo Pistachio
Native (Farsi) name: Kalleh Ghoochi
This type is rather fat and (in comparing with round) is rather long, this is why called as Jumbo.

Iranian Pistachio

International trade name: Super Long Pistachio
Native (Farsi) name: Akbari
This is a newer variety with good yield and with long, large nuts .It has the highest shape index (longest). It’s the most easy-to-open pistachio variety among the four.

Pistachio

Different flavors available: One of the reasons that Iran is famous for its nuts is because of its different ways of roasting and coating which among all roasted and salted Pistachio with added lime is one of the most famous ones.
Pistachio in Iranian Cuisine:
All around Iran one can find many delicacies produced with Pistachio such as jams, sweets and ice cream as well as nutritious cooking oil. The kernels are often eaten whole, either fresh or roasted and salted, and are also used in Pistachio ice cream, spumoni, Pistachio butter, and confections such as baklava, Pistachio chocolate, Pistachio cookie, Pistachio halva and Morasa’ Polo (below picture).

Iranian Cuisine

Best time of travel to Iran to visit Iran pistachios orchards and factories:
If you want to have a harvesting experience in a Pistachio plantation we recommend travelling to Kerman, Iran in September to enjoy picking fresh Pistachio off the tree.

For more information for a tour including Kerman, you can click on below link: