About Us
Our Story
Founded in 2010 in Gilan, on Iran’s Caspian coast—the province where the story of Iranian black caviar begins. Between the Caspian Sea and the Alborz mountains, communities have worked sturgeon for generations. From this lineage our house emerged as the first name in Persian caviar, setting the benchmark for purity, grain integrity and taste.
We keep the craft the way it was taught: small harvests, meticulous hand-grading, gentle washing, precise hand-salting, and careful tinning—always by artisans, never by machines. Skills pass from master to apprentice, not from manual to assembly line. This is why our production is limited by design and our quality uncompromising.
Over fifteen years we have chosen restraint over volume and mastery over haste. Every tin reflects our simple creed: heritage, craftsmanship, quality first. Soghateh Gilan stands as the most recognized Persian caviar house of its provenance—a tradition preserved, perfected and offered in rare, numbered batches.
Gilan — Fact Highlights
Caspian Province:
Northern Iran, between the Caspian Sea and Alborz Mountains; humid subtropical climate.
Culinary Heritage:
Rasht is famed nationwide for its cuisine and culinary traditions.
Caspian Fisheries:
Coastal hubs like Bandar-e Anzali have long been centers for sturgeon fishing and caviar processing.
Hyrcanian Forests:
Ancient broadleaf forests fringe parts of Gilan, underscoring the region’s unique ecology.
Craft Passed Down:
Caviar making here is a handcraft—selection, salting and tinning done by masters, not machines—keeping production limited and quality high.