Akbari Pistachio

Akbari Pistachio offer a delightful balance of taste and nutrition. Packed with protein, fiber, and healthy fats, they make a wholesome and delicious choice for any occasion.

Iran is one of the largest producers and exporters of pistachios in the world. Various types of pistachios are cultivated in Iran, which can be broadly categorized into two main types: Fandoghi and Badami pistachios.

Fandoghi Pistachios
Fandoghi pistachios are round and resemble hazelnuts. Some of the well-known varieties include Ohadi, Kale Ghoochi, Momtaz, and Sefid Pesteh Nogh.

Badami Pistachios
Badami pistachios are elongated and almond-shaped. Popular varieties include Akbari, Ahmad Aghaei, Qazvini, and Momtaz Badami. The Akbari pistachio, recognized for its long and large size, is considered a luxury variety. It is known as the longest pistachio in Iran and is also the most expensive. A key characteristic of the Akbari pistachio is that the width of its top and bottom ends is nearly identical. It also has the highest kernel content among Iranian pistachios and is sun-dried. Additionally, this pistachio is very easy to open.

Appearance:

• Shell Color: Dark cream
• Kernel Color: Brownish-purple and green
• Shape: Long

Ahmad Aghaei pistachios, also known as Royal or Majlesi pistachios in Iran, are a key component of festive nut mixes, especially during celebrations like the New Year. The Akbari pistachio, sometimes referred to as the Abdollahi pistachio, is another highly popular and well-known variety globally.

While both Akbari and Ahmad Aghaei pistachios share a somewhat similar appearance, the Akbari variety is slightly longer and has a wider open split compared to Ahmad Aghaei. In terms of flavor, both are equally delicious and rich in taste, and their elegant appearance makes them ideal for special occasions.

Differences Between Akbari and Ahmad Aghaei Pistachios:
One major difference between these two types lies in the color of their kernels. The Akbari pistachio has a brownish-purple kernel skin, while the Ahmad Aghaei pistachio’s kernel skin is bright red to purple. Additionally, the shell of the Akbari pistachio is dark cream, whereas the Ahmad Aghaei pistachio has an ivory-white shell.

Unlike Ahmad Aghaei, Akbari pistachio trees do not bear fruit every year and are subject to alternate bearing, which is a significant drawback of this variety in Rafsanjan. Akbari pistachio trees require a specific period of winter chill, and without it, the trees will not produce optimally. In terms of export, Ahmad Aghaei pistachios have a higher share. However, Akbari pistachios, whether raw or roasted, are exported to various countries and fulfill 80% of domestic consumption after Ahmad Aghaei. Salted Akbari pistachios are particularly popular in wealthy European countries, where they are considered a luxury item. Akbari pistachios are also more expensive than Ahmad Aghaei pistachios.