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Saffron & spices

Red saffron stigmas in an amber glass jar with a paper label and gold emblem — bloomed in warm water to colour and scent rice, sholeh zard and tea.

Saffron & spices

Ground turmeric in a glass jar with a gold lid and cream label — the base spice for stews, fried onions and yellow rice.

Saffron & spices

Deep-red sumac in a zip-top kraft pouch with a clear window — the tart seasoning for kebab, salads and rice.

Saffron & spices

Smoked paprika powder in a kraft pouch — for a red colour and smoky note in stews, sauces and marinades.

Saffron & spices

Black cumin in a black metal tin with a round label — the familiar aroma of kalam polo, estamboli and pickles.

Saffron & spices

Saffron, turmeric and spices in jars, a tin and kraft pouches on an engraved walnut tray with a tasting card — for corporate and seasonal gifts.

Rice

Long-grain basmati rice in a cotton bag with handles and a clear vacuum pack — for kateh, chelow and biryani.

Rice

Tarom rice in red-and-white window bags with bilingual labels — the fragrant rice of the Persian table, for chelow and kateh.

Rice

Aromatic rice in stitched jute sacks with a bilingual paper label — traditional packing for stores, restaurants and gifts.

Pulses

Whole chickpeas in a red-and-white window bag — for abgoosht, ash, falafel and hummus.

Pulses

Red kidney beans in a cream-and-red window bag — for ghormeh sabzi, ash, bean stew and chilli.

Pulses

A mix of beans and pulses in a cotton bag with handles — for ash, soups and bean dishes at home and in restaurants.

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