Export products

Pistachio

Common names

The institute of Standard and Industrial Research of Iran requires that all pistachio producers must observe the fallowing standards in order to export their product:

• Without live vermin

• Without unnatural hot smell or flavor

• Of uniform size

• Maximum of other kinds and forms: 6%

•Maximum external material: 1%

• Maximum free pistachio kernels: 1%

• Maximum closed and hollow pistachios: 6%

• Maximum unripe pistachios: 8%

• Maximum verminous pistachios: 5%

• Maximum various colored: 2%

• Maximum malformed pistachios: 5%

Contact information

Adderss:
Unit#E,2nd Floor No.55,Allameh Tower, North Allameh St, East Sarv St.kaj Square,Saadat-Abad Ave,Tehran, Iran

Post code :
1997855449

Tel:
+9821 - 22365723 +9821 - 22365724

Fax:
+9821 – 89774992

info@irandriedfruit.com

cooked

Add raw pistachios to stir-fry dishes.
Use them as a garnish in steaming hot soups.
Bake them into casseroles.
Add raw pistachios to grain dishes at the end of cooking. They're especially attractive with the lighter color grains, such as rice, quinoa, millet, and barley.
Include pistachios in any legume pates, such as a lentil pate. When the pate is sliced and arranged on a platter, the pistachios stand out and lend eye appeal.
Grind raw unsalted pistachios in an electric coffee grinder and add as a thickener to soups and sauces. Choose your basic ingredients carefully because ground pistachios will clearly affect the color of your finished dish.

PERSIAN RICE WITH SAVORY PISTACHIO SAUCE

1 1/2 C. (355 ml) Basmati brown rice
3 3/4 C. (894 ml) water
1 1/2 t. salt
1/3 C. (79 ml) currants

Pistachio Sauce
1 C. (237 ml) raw, unsalted pistachios
3 C. (717 ml) unsweetened soy milk
1 1/4 t. salt
freshly ground pepper to taste*

Vegetables
2 large carrots, coarsely grated
2 large zucchini squashes, coarsely grated
1 small onion, chopped
2 cloves garlic, thinly sliced
1/2 t. each oregano, basil, marjoram
3/4 t. salt
Freshly ground black pepper
2 T. extra virgin olive oil
2 T. water
1/4 C. (59ml) raw whole pistachios

Garnish
Chopped pistachios
Currants
1. First start rice cooking by combining the rice, water, and salt in a 2-quart (2 liter) saucepan. Cover, and bring to a boil over high heat. Turn heat down and steam for 35 to 45 minutes, or until tender.
2. Put currants in a small bowl and cover with hot water to plump them while preparing remaining ingredients.
3. Next prepare sauce by grinding the pistachios in an electric coffee grinder in small batches. Pour ground nuts into a small bowl and set aside.
4. Combine soy milk, salt, and pepper in a 2 or 3-quart (2 or 3 liter) saucepan, and bring to a boil over medium-high heat. Watch carefully that it does not boil over. Slowly, add ground pistachios to the bubbling sauce, stirring constantly with a wire whip until sauce thickens, about 1 to 2 minutes. Turn off heat and set aside. Sauce gets thicker as it sits.
5. Combine carrots, zucchinis, onions, herbs, seasonings, olive oil, and water in a deep 12" (30 cm) skillet. Sauté over high heat until vegetables are soft, about 5 to 7 minutes.
6. Drain water from currants and add to skillet along with the 1/4 C. (59 ml) raw whole pistachios.

Some useful information about pistachio

Common names: Pesteh (Persian), Pistachio (English), Pistache (French) , Pistazie(Germany) , Pistacchio (Italian) , Pistacho (Spanish) , Pista (Indian)

Iranian Pistachio: Pistachio is one of the principal traditional export products of Iran and, since ancient times, has always occupied a special position in the foreign trade of the country. Thumbing back through the pages of history, we can observe that pistachio trees have existed since thousands of years ago, but were so rare that only the royal and rich families could possess some. Today the finest pistachio is native to Iran. In Kerman province, especially the region surrounding Rafsanjan city, more than 160000 hectares of land are under pistachio cultivation, and about 95% of the pistachio of the country is produced here. The ideal climatic conditions of this area, with abundance of sunshine and perfect soil for the growth of pistachio trees, gives the pistachio the most natural taste and flavour that no other type of pistachio can equal.

A natural snack for health-conscious individuals, Iranian pistachio constitutes an ideal ingredient in the preparation of a variety of dishes and sweets and is served during party receptions and family gatherings. Pistachio has the highest protein content and nutritional value, and is second to none in the world for its high energy content. It contains a high percentage of potassium, phosphorus, calcium, and all the essential amino acids. It is believed that the consumption of pistachio reduces the risk of heart attack and death from coronary diseases. To enjoy its unique taste , the pistachio nuts should be salted, roasted and eaten out of the shell. In the years following the Islamic revolution of Iran, from the view point of job creation and export earnings, pistachio has always been the prime non-oil export product of Iran. Consequently, changes that occur in the international market of this product have a profound effect on the economy of the country.

During the last decade, the global production of pistachio has increased by 90% and some of the main reasons for this , in Iran and the USA, are the employment of new cultivation lands, effective pest and disease control and the prevention of wastage of the product. Iran not only produces the finest variety of pistachio, but can also boast to be the highest producer of this product with an annual average output of 130000 tons during the past several years. In the previous year, the pistachio production in Iran amounted to 113000 tons and it has been forecasted that the production would increase by 50 percent in the coming five years. While during this same period, the global production of pistachio is expected to reach 400000 tons.

Choosing and using pistachios: Usually presented ready to eat, with their distinctive spilt shell revealing the delicate purple skin and pale green flesh, pistachios are irresistible.
No preparation is needed. Simply buy them roasted as an accompaniment to other foods, or roasted and lightly salted as a sophisticated snack.
Unlike the heavier feel of other nuts, Iranian pistachios have a light, crisp texture and a fresh, satisfying taste. Immediately recognisable for their subtle flavour, they complement rather than overpower other food and drink.

Availability:There are two different types of Iranian pistachio, round and long. They range in size from 18 to 32 nuts per 28 grams(1 oz).

Pistachio, Nutrition and Health: Iranian pistachios are an excellent source of many nutrients, including potassium, phosphorous, calcium, protein, vitamins, minerals and amino acids essential for good health.

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