The Most Famous Persian Nuts (Ajil & Tokhmeh)

Tokhmeh is a general term to use for roasted seeds.

There is a hug variety of tokhmeh in Iran such as tokhmeh aftabgardoon (sunflower seeds), tokhmeh kadoo (pumpkin seeds), tokhmeh hendevaneh (melon seeds) etc. with different flavors as salted, lime flavored, golpari (angelica flavored) and vinegar.

Tokhme is eaten by breaking the shell and eating the inside piece of the seeds.

The Persian pistachios are known worldwide, Kerman province is one of the largest places in Iran for producing pistachio.

Pistachio is one of the most favorite nuts in Iran. Persian pistachio may come as salted, roasted, or with different flavors, raw or even spicy, they have less unsaturated fat so they can be roasted better and become tastier.

Persian walnut considers as a large seed.

It can be eaten raw, cooked, or roasted. It has low saturated fat and low cholestrol so Persian walnuts are absolutely useful for your health.

One of the most common ways of using Persian walnut is when it would be added to water to soak then eaten with salt, it becomes super tasty.

Persian walnut is also used for breakfast with cheese and bread, It’s the main ingredient of famous khoresht Fesenjan in Iran, also uses for making walnut cookies.

Raisin is dried grapes, it has different variations such as black, green, golden, purple etc.

Persian raisin is used for variety of different ways in Iran, it can be a part of ajil, cook with rice (keshmesh polo) or for raisin cookies (shirini keshmeshi).

Persian raisin is a good source of fiber, tartaric acid and other useful minerals.

Badam is technically a seed and has a good source of protein; vitamin E and B.

Persian almonds can be used for Ajil, desserts, or used the food as slices (khalal badam), it can be use as Almond milk, or use the bitter ones to produce Almond oil.

Like gerdoo and badam, badam zamini is a source of vitamins and useful minerals such as vitamin B3, vitamin E and zinc, it’s even useful for depression.

Persian penaut can be used in Ajil or just alone. Peanut oil is often used in cooking, or as a food paste called peanut butter.

Roodsar city is the largest producer of fandogh in Iran. Fandogh is the main ingredient for making the famous Nutela.

Fandogh can be used in Ajil, use as roasted or raw, or even for making cookies and tarts. Fandogh is a good source of carbohydrates and Vitamin E.

A source of calory, protein and fiber with zero cholesterol so it’s one of the top healthy nuts.

It can be used in Ajil, roasted or raw and is always in the category of not very cheap nuts.

Red watermelon Seeds is one of the most popular Persian seeds.

Originally from the city Japan in Damavand which produces a special watermelon with big seeds. A good source of protein B vitamins, magnesium and useful amino acids.

A favorite seed for everyone, crunchy and full of flavor. It can be salty or with gulper (angelica) flavored, in both way its super tasty.

White in outside and green inside, good source of protein, fiber zink, and vitamin B2.

It can be roasted and salted or simply use raw, its one of the oldest seeds produced in Iran from thousand of years ago.

Saghez, khoy and Sabzevar are the main cities producing tokhmeh kadoo.

One of the most popular seeds in Iran, source of Vitamin E, zink, and protein.

Tokhmeh aftabgardan has different size and shape, such as small, big, sword shape, round white line etc.

Sunflower oil is also popular and famous because it has low saturated fat.

A good source of protein, B vitamins, magnesium and useful amino acids.

Its crunchy and full of flavor in all types like black, yellow/white, small or big.

A favorite for everyone in Iran.