For thousands of years, pistachio trees have grown in the Middle East. Pistachio nuts have always been in demand and desired in the region.
After the conquest of Alexander the Great, the pistachios reached Greece. Later under the rule of the Roman Emperor Tiberius, the nut was introduced into Italy and Spain. Nevertheless, even after over 2 millennia, Iran remains the most important center of pistachio cultivation, thanks to the semi-arid province of Kerman in the southeast.
About 235,000 tons of pistachio were produced during the current year, Mehr News quoted supervisor of dry and winter crops office at the Ministry of Agricultural Jihad Ali Mohseni as saying. The figure indicates a 17% growth compared to the same period last year.
According to irantraders.net, Iran exports about 190,000 tons of pistachio per year, bringing in $1.4 to $1.7 billion; while the global demand for Iranian pistachios can even reach a few million tons. Presently Iran accounts for more than 50 percent of global pistachio production.
Pistachio is of strategic significance among Iranian agro producers. The gardens cover over 360,000 hectares. Kerman Province procures 77 percent of the country’s pistachio. The province is essentially viewed as the most important place in the world for growing pistachios.
There are 296,000 hectares of pistachio gardens in Rafsanjan county of Kerman Province. Rafsanjan is the center of pistachio cultivation. Most pistachio gardens of Rafsanjan are located in the districts of Kashkuiyeh and Nuq and are worth a visit. Visitors must take cameras along. The pistachio clusters, in yellow and red, beam under the plentiful sun, creating a beautiful sight.
Other areas of the country wherein pistachios are grown include Yazd, Khorasan, Fars, Semnan, Sistan-Baluchestan, Qazvin, Isfahan and Qom.
Pistachio nuts find mention in all Iranian literature, stories, traditions and even ceremonies such as Nowruz (Iranian New Year) and at the winter solstice Yalda festival.
When added to pastries, pistachio guarantees sweet satisfaction. Pistachio pastries are too numerous to be mentioned here. Among them, baklava is a traditional Persian delicacy served with tea or as dessert; ‘Gaz’, a Persian nougat, one of Isfahan’s famous souvenirs is often adorned with pistachio nuts; with the green run of pistachio within, pastry twists are another example of such indulgence.
The taste of the pistachio is further enhanced by roasting at higher temperatures, which eliminates possible bacterial contamination. Californian & Iranian pistachios are the best in the world. California’s is sweeter and has a fine texture; Iranian has a deeper, more mature, smoky flavor.
