Sahar

Sahar grows and processes pistachios on family land outside Kerman, in the arid, high-altitude terroir that has made the region's nuts distinct for generations — thin-shelled, dense, with a resin note that shows up in the aftertaste. She oversees harvest timing herself, picking early enough to keep the kernel from splitting too far and roasting in small batches so the natural oil doesn't turn bitter. The nuts leave her farm through a certified, screened exporter who handles the customs and compliance chain into the EU; ATG never sources directly from Iran, and every batch is traceable back through that documented route to her specific harvest. What reaches the shelf is graded by hand for size and color before it's bagged, which is why the pistachios read as noticeably uniform next to a mixed commercial lot.

A food producer in Kerman whose pistachios reach the EU through a certified, screened exporter.

Kerman (via exporter)

She cares more about harvest timing than yield, because a week too late changes the flavor of the whole crop.