◆ Last updated: 24 October 2026 ◆ By LeDiamont — Zervan GmbH Today, real caviar is farmed caviar Almost all legal caviar sold today is farmed. Wild sturgeon in the Caspian Sea, the Black Sea and the Danube, the historic sources of caviar, were pushed close to extinction by overfishing, poaching and dams, and […]
In short: sholeh zard is the saffron rice pudding of Iranian cuisine, made without milk. Short-grain rice simmers in water until creamy, then sugar, saffron water, rose water and a little butter go in. It is served cold, topped with cinnamon, pistachios and slivered almonds. Ingredients for 6 people 150 g short-grain rice (risotto or […]
In short: for Persian saffron rice, let a pinch of saffron threads melt on ice cubes, parboil soaked basmati rice, then steam it covered over low heat. A golden crust, the tahdig, forms at the bottom of the pot. The saffron water goes over the rice just before serving. Ingredients for 4 people 400 g […]
◆ Last updated: 21 October 2026 ◆ By LeDiamont — Zervan GmbH Start with the label, then trust your senses Real caviar is the salted roe of sturgeon only. To check it, first read the label: genuine caviar names the sturgeon species (for example Huso huso for Beluga) and, in international trade, carries a […]
How to buy caviar online in Switzerland: stock in Switzerland, chilled delivery in 1 to 2 days, choosing a variety, quantities, storage and payment.
Iranian saffron: Khorasan, the Negin, Sargol and Pushal grades, how to spot real saffron, how to use and store it, and where to buy it in Switzerland.
Caviar from Iran: its reputation, farming and CITES, the four varieties (Beluga, Ossetra, Sevruga, Baeri) and how to buy it in Switzerland.
◆ Last updated: 18 October 2026 ◆ By LeDiamont — Zervan GmbH Small, warm, buckwheat blini Blini are small, soft pancakes, traditionally made with buckwheat flour and yeast, and the classic base for caviar. For about 30 cocktail blini, whisk 60 g buckwheat flour, 60 g plain flour, 3 g instant yeast and 250 […]
◆ Last updated: 17 October 2026 ◆ By LeDiamont — Zervan GmbH Two or three caviars, about 30 g per person For a caviar tasting party, choose two or three caviars and plan about 30 g per person in total, for example 10 g of each of three caviars, then multiply by the number […]
◆ Last updated: 17 October 2026 ◆ By LeDiamont — Zervan GmbH Cold, sealed, and eaten soon after opening Unopened, fresh caviar keeps from a few weeks up to about three months in the fridge, depending on the producer: the use-by date and storage instructions on the tin are the reference. Once opened, enjoy […]