Iranian dates, nuts & dried fruit.
Ask about availabilityOrigins
Our work starts in Larestan, Fars, where we own date palm groves and buy from growers. This map introduces our home alongside other notable Iranian growing regions; it is a guide to origins, not a list of confirmed suppliers.
13 regions
Hover a region below to find it on the map.
The regions
High altitude means cold nights; cold nights mean slower ripening and more flavour. Add ancient qanat irrigation and generations of know-how, and you have Iran’s terroir.
Fars Province · 27.7°N, 54.5°E
Larestan in Fars is the heart of our work. We own date palm groves here and also source produce from growers. Dates are our starting point as we gradually develop our range of other nuts and dried fruit.
Kerman Province · 30.4°N, 56.0°E
Rafsanjan sits on a high, dry plain at roughly 1,500 m, where hot days, cold nights and mineral-rich soil push pistachio trees to concentrate oil and flavour in the kernel. Orchards here grow the four varieties Iran is known for — Akbari, Kalleh Ghouchi, Ahmad Aghaei and Fandoghi — and the town is home to Iran’s national Pistachio Research Institute.
Kerman Province · 30.3°N, 57.1°E
Kerman Province produces the majority of Iran’s pistachios. The countryside around Kerman city, Anar and Zarand is particularly associated with long, almond-shaped varieties such as Ahmad Aghaei and Badami, prized for their pale kernels and natural split.
Semnan Province · 36.2°N, 54.3°E
At the edge of the Dasht-e Kavir desert, Damghan has grown pistachios for centuries. Its long, slender local types — Khanjari (“dagger”) and Shah Pasand — are harvested early to produce the vivid green kernels pastry chefs from Istanbul to Paris seek out.
Hamadan Province · 34.5°N, 48.5°E
Tucked against the Alvand range in the Zagros, Tuyserkan’s cool valleys and snow-melt streams grow walnuts with thin shells and pale, sweet kernels. The Persian walnut — Juglans regia — takes its English name from this part of the world.
Hamadan Province · 34.3°N, 48.8°E
Malayer is one of Iran’s great grape towns. Its seedless grapes are sun-dried or briefly dipped and shade-dried to make the plump golden and green raisins that fill every bowl of ajil-e shirin.
Chaharmahal & Bakhtiari Province · 32.3°N, 50.9°E
The high Zagros plateau around Shahrekord has some of Iran’s coldest winters — exactly what almond trees need to set fruit well. Slow-growing mountain almonds here develop the rich oil content that defines Mamra-type kernels.
Kerman Province · 29.1°N, 58.4°E
Beneath the ancient citadel of Arg-e Bam, palm groves irrigated by centuries-old qanats produce Mazafati — a soft, moist, almost chocolate-dark date that Iranians eat fresh rather than dried.
Hormozgan Province · 28.3°N, 55.9°E
Piarom palms grow on the hillsides around Hajiabad, between the mountains and the Persian Gulf. The semi-dry fruit has a thin, crackled skin and a toffee-like centre, and keeps far longer than soft dates.
Fars Province · 29.1°N, 54.0°E
The hills around Estahban hold some of the largest rain-fed fig orchards in the world. Without irrigation the trees produce small, intensely sweet fruit that is sun-dried on the ground and pressed flat.
Khorasan Province · 34.2°N, 59.2°E
Eastern Iran’s Khorasan region grows the overwhelming majority of the world’s saffron. Each autumn the crocus fields around Qaen, Torbat-e Heydarieh and Gonabad bloom for just a few weeks, and the red stigmas are picked by hand at dawn. Nearby Birjand and Qaen also grow seedless barberries (zereshk).
West Azerbaijan Province · 37.5°N, 45.1°E
The fertile plain west of Lake Urmia is one of Iran’s main sunflower-growing areas, and the city is famous for noghl — slivers of almond slowly tumbled in sugar syrup, a fixture of weddings and of sweet ajil.
Gilan / Qazvin Province · 36.9°N, 49.8°E
On the green, rain-soaked slopes south of the Caspian Sea, Gilan’s Eshkevarat highlands grow Iran’s hazelnuts, while the Qazvin plain is known for its seeds and raisins — key ingredients in a bowl of salted ajil.
Why it matters
Two pistachios of the same size grade can taste completely different depending on where they grew. Altitude, soil minerals, water and harvest timing all shape oil content, colour and flavour — which is why serious buyers specify origin, not just size.
We discuss the origin of the actual produce when handling your enquiry. The regions in this guide describe where varieties are commonly grown; availability and sourcing are confirmed for each order.
What to ask about a productReady to source?