Discover the Differences Between Iranian and Russian Caviar

Caviar is synonymous with luxury and sophistication in the world of gourmet foods. This exclusive delicacy, made from sturgeon roe, boasts its most renowned producers in Iran and Russia. But what really sets Iranian caviar apart from Russian? 

At, we take immense pride in our caviar farms, which are wholly or partly owned by esteemed Iranian Caviar Experts. These experts oversee the entire farming process, ensuring that we uphold the highest standards of quality.

Through their meticulous inspection, we strive to preserve the traditional wild caviar texture and experience, maintaining the legacy and excellence of this exquisite delicacy.


Focus on Taste and Texture

Iranian caviar, particularly those varieties sourced from the Caspian Sea such as Beluga, Oscietra, and Sevruga, is famed for its rich, buttery flavor with a distinct nutty undertone. Additionally, the eggs are typically larger with a softer texture. Russian caviar, on the other hand, is characterised by a more intense saltiness and offers a firmer texture with smaller eggs, varying depending on the type of sturgeon and the specific region of harvest.


Visual Differences

In terms of color palette, Iranian caviar varies from deep black to dark brown, while Russian caviar often displays shades from light gray to dark gray and sometimes golden tones. This visual variety adds an additional dimension to its exclusivity.


Price and Exclusivity

Iranian caviar is considered one of the most expensive on the market, valued for its high quality and limited availability. This makes it a highly sought-after delicacy among caviar connoisseurs. Russian caviar, although also highly valued, is generally more affordable and more accessible.


Market Availability

Due to the processing of Iranian caviar in smaller volumes using traditional methods, which include hand sorting and light salting, it is rare and regarded as more exceptional. Russian caviar is sometimes processed using similar methods, but is also common in larger productions where modern techniques such as pasteurization are used to extend its shelf life. This results in Russian caviar being more readily available on broader markets.

Investing in caviar is not just a taste experience but also an insight into a world of tradition and craftsmanship. Whether you choose the sublime taste of Iranian caviar or the accessible everyday luxury of Russian caviar, both offer a unique and unforgettable experience. Why not explore this sophisticated delicacy the next time you wish to indulge yourself or your guests?


Goat Yogurt Sorbet with Beluga Caviar and Cucumber

Want to impress with a really fancy dessert at your next dinner party? Try a simple yet luxurious dessert from pastry chef Kasper Kleihs. It combines tangy goat yogurt with exclusive Beluga caviar.


– 100 g milk

– 130 g sugar

– 100 g glucose

– 3 sheets of gelatin

– 900 g goat yogurt

– 4 g salt

Instructions for making goat yogurt sorbet:

1. Soak the gelatin sheets in cold water until they soften.

2. Heat the milk, sugar, and glucose in a saucepan, stirring until everything is dissolved. Remove the gelatin sheets, squeeze out the water and stir them into the warm milk until dissolved.

3. Blend the milk mixture with the goat yogurt until smooth using an immersion blender.

4. Freeze the mixture in a container for a few hours, or use an ice cream maker if available.

How to make a white chocolate plate:


– 300 g white chocolate


1. Gently melt the chocolate in a double boiler or in the microwave in short intervals.

2. Spread the melted chocolate thinly on a sheet and punch out round discs to fit your plates. Let harden.

Tuile Crisps for some extra crunch:


– 75 g flour

– 85 g powdered sugar

– 35 g egg whites

– 60 g cream

– 10 g milk

– A pinch of salt


1. Mix all ingredients into a smooth batter.

2. Spread the batter thinly on a silicone mat or parchment paper.

3. Bake at 165°C (329°F) for 3-5 minutes or until the edges start to brown.

4. Quickly reshape if desired, and bake a bit longer to get them crispy and golden brown.

Assembling the dessert:

1. Place a few thin slices of cucumber on each chocolate plate.

2. Add a generous dollop of Beluga caviar.

3. Decorate with edible flowers and add a tuile crisp for extra crunch.

4. Carefully place the chocolate plate on top of a scoop of goat yogurt sorbet.

Serving Tips:

Serve this fine dessert and make sure everything looks neat. This isn’t just a dessert that tastes fantastic; it also makes your dinner party stand out. Serve and enjoy!

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