Pistachio

Pistachios are harvested from the Pistacia vera tree, a crop that thrives in the warm, arid climate of Iran, one of the world’s top producers. The trees take several years to mature before bearing clusters of pistachio nuts encased in a hard shell. When ripe, the outer husk naturally splits open, revealing the distinct green kernel inside. Once harvested, the nuts are dried, roasted, and sometimes salted or flavored before consumption.

In Persian cuisine, pistachios are highly valued for both their taste and versatility. They are commonly used in desserts such as baklava, Persian ice cream (Bastani Sonnati), and rice pudding (Shole Zard). In savory dishes, pistachios are finely chopped and sprinkled over saffron rice, stews, and kebabs to add texture and a nutty depth of flavor. Ground pistachios are also a key ingredient in pistachio halvah and pistachio marzipan (Lauz-e-Pesteh).

Beyond culinary uses, pistachios are rich in healthy fats, protein, fiber, and antioxidants, making them a nutritious snack. In Persian tradition, they are often served alongside dried fruits and tea as part of “Ajil,” a popular mixed nut assortment enjoyed during Nowruz (Persian New Year) and other festive gatherings.