From the southern oases of Iran—Hormozgan, Kerman, and Khuzestan—date palms have offered shade, fruit, and trade for millennia. Persian poetry calls the palm “the mother of the desert,” a tree that nourishes body and spirit.

Dates ripen in stages ( kimri → khalal → rutab → tamr ), moving from crisp and honeyed to soft, dark, and caramel-rich. Farmers climb the towering trunks to hand-cut heavy clusters, then sort and cool them the same day to protect texture and natural sugars.

Iran cultivates many prized varieties. Mazafati (Rutab) from Bam is luscious and soft—almost jammy—with glossy skin and a melt-in-mouth bite. Piarom (the “chocolate date”) is elongated, semi-dry, and naturally elegant: thin skin, deep toffee notes, and a clean finish. Kabkab offers generous sweetness and a tender, fibrous body—perfect for cooking.

Quality shows in the skin integrity (minimal cracking), moisture balance (not sticky or overly dry), and a pure aroma—ripe caramel, cocoa, and warm fruit with no fermentation notes. We select graded lots with consistent size and careful cold storage.

Serve slightly chilled for the best texture. Split, pit, and fill with walnuts or almonds; drizzle with a thread of saffron-honey; or pair with aged cheeses. For breakfast, chop into warm sholeh-zard (saffron rice pudding) or fold into yogurt with cardamom.

In cooking, dates bring body to khoresht-e beh and pilafs; blitz them into smoothies or energy bites; or bake into cakes with rosewater and pistachio. For gifting, our curated boxes celebrate the classic Persian way—simple, generous, and golden.