Iranian beluga caviar with pearly black colour is the highly prized and the world's best known luxurious food. The most expensive variety is the Almas (Diamond in Persian) caviar with pearly white appearance, which is extracted from the very rare albino beluga sturgeon fish from Caspian Sea and only occasionally available for export.

Caspian Sea caviar is best enjoyed when served alone or with something that does not alter or overwhelm but, enhances the delicate flavor. It is commonly served with unsalted crackers, blintz or thinly sliced and lightly toasted white bread spread with artisanal butter. Because of the presence of salt, metal spoons should not be used to avoid tainting the precious flavor of these fish-eggs with any metallic taste.

Persian Caviar Bite, sunny side up quail egg topped with Iranian caviar served over a piece of lightly toasted white bread

Persian Caviar Bite, scrambled quail egg topped with Iranian caviar served over a piece of lightly toasted white bread

Saffron (zafaran in Persian), the most expensive spice in the world is native to the foothills of the Zagros mountains in western Iran. Nicknamed red gold, it has been an integral part of the Persian cuisine since ancient time. Iran is by far the largest producer of saffron, 90% of the world's saffron is exported from Iran.

Saffron rice garnish sprinkled over plain rice for aroma and colour. This is the common way saffron is used in Iranian gastronomy.

Baghali Polo (Fava bean pilaf) topped with saffron rice. It is a popular Iranian dish made of rice mixed with dill and fresh young fava beans, usually accompanied with chicken or lamb shanks.

Tachin Jujeh (crusted layered chicken). A well known Iranian dish made of layered chicken and rice mixed with egg yolks, yoghurt and saffron, cooked until it forms a golden crust at the bottom of the pot.

Pistachio fruit cluster. This ancient exotic dry fruit has been produced in Iran since the fifth century BC and has its place in Iranian culture. The edible portion known as the pistachio nut is wrapped in a semi-opened shell covered by redish drupe. Iranian pistachios have a strong following in the world due to its quality and unrivalled taste.

Sun-dried pistachio nuts. They are consumed regularly as snacks and present in all Iranian festivities and feasts.

Pistachio nuts in Iran come in different varieties and flavors. Combinations of saffron, lime, pepper and salt are common to prepare extra flavored roasted pistachios. Lime flavored roasted and salted pistachios are one of the most favorite among them.

Shelled, peeled and slivered pistachio kernels. They are commonly used in Iranian gastronomy particularly in pastries, desserts and ice creams

Geographical location and the climate varieties of Iran, has helped her to have a leading role in production of fruits and nuts, in fact dry fruits and nuts are second non-oil export after the carpet. They also are integral part of the Iranian gastronomy and essential part of many Persian recipes. Many of these ingredients are native to Iran

An Ajil-Frooshi store in Tehran. Dry fruits and nuts (Khoshkbar in Persian) are sold in special store called Ajil-Frooshi. Almost every neighborhood in cities has one or more of Ajil-Frooshi store. They offer assortment of extra flavored pistachios, almonds, walnuts, hazelnuts, cashews and roasted pumpkin and other seeds as well as dry fruits such as raisins, apricot, figs, sour cherries, and dates.