Variety: There are many different varieties (cultivars) of Iranian pistachios. The following four go into the international trade: Fandoghi, Kalleh-Ghouchi,Akbari and Ahmad-Aghaei, with the last two on the rise.
Higher Kernel to In-Shell Ratio: Iranian pistachios have a high kernel to in-shell ratio, meaning you are buying a higher amount of the edible kernels for the same amount of pistachios you buy.
Roastability:  Due to their higher unsaturated oil content, Iranian pistachios have the capacity to be roasted at between 160 to 180°C (hot air stream temperature).
Taste: Over a long period, consumers around the world have shown a preference for the taste of Iranian pistachios. All four commercial varieties of Iranian pistachios each have a rich, unique and distinctive flavor.
Tradability: The large number of producers, buyers, exporters, and importers of Iranian pistachios makes for conditions of perfect competition in the market.