Perisan Pistachios • Iranian Pistachios or “Pesteh”, the Green Almond:
The English name “Pistachio” also known as “Green almond” is derived from the Persian word “Pesteh”.
The pistachio a member of the cashew family, is almost present in all facets of Iranian life and is mentioned in literature, stories, beliefs, traditions and rituals such as Norooz, Yalda festivals and are even consumed in weddings and funerals.
Pistachio trees, are planted in orchards and take approximately seven to ten years to reach significant production.
They produce seeds that are widely consumed as food worldwide.
The trees usually grow up to 8 meters tall and can tolerate different extremes in temperature and can survive without water for long periods of time.
Pistachios, used at many places:
- Iranian festivals and feasts involve pistachio nuts as well as other nuts such as walnuts, almond, raisins, hazelnuts and more.
- Treats such as “Gaz” and “Ice cream” even involve these sorts of nuts.
- Persian food and dishes are also decorated with pistachios.
Kerman and other provinces:
The Persian Pistachios (also called “Pesteh” in Farsi),
is known worldwide due to its quality, unrivalled taste and maximum nutrition and the province Kerman in Iran is one of the best places in the world for growing pistachios and provides over half of Iran’s pistachios production.
Other provinces such as Yazd, Khorasan, Fars, Semnan, Sistan and Baluchestan, Qazvin, Isfahan and Qom are also well known for the production of pistachios.
The Drying process of Pistachios:
Sun-drying has been found to be one of the best methods of drying, then they are roasted or processed by special machines to produce pistachio kernals.
The taste advantage is enhanced by roasting the Iranian pistachios at higher temperature, which also eliminates any bacterial contamination, which may be present in the raw product.
Iran accounts for over half the global pistachio production and earns billions of dollars in exporting pistachios.
The different kinds of Persian Pistachios:
Persian pistachio differs in various aspects.
Many of them use their local name and each name represents a region, shape or quality type.
To name a few:
• Kernel Pistachios,
• Green skinned pistachios,
• roasted and salted,
• roasted and unsalted.
Different grades of kernel pistachios are also divided into different categories.
(example: AAA: ~95% whole + 5% split)