خرمای کبکاب

Kabkab dates are a lesser-known gem outside Iran but deeply respected within the country’s southern regions, especially in Bushehr and Kohgiluyeh and Boyer-Ahmad provinces. These dates are large, elongated, and dark brown when ripe, with a thick, syrupy texture and deep molasses-like sweetness.

This variety is often harvested in early autumn and is either consumed fresh or processed into semi-dry form. Kabkab dates have a sticky skin and dense flesh, making them ideal for industrial uses such as date syrup or paste, as well as for direct consumption in high-energy diets.

Nutritionally, Kabkab dates are rich in fiber, B-vitamins, and natural sugars, which makes them excellent for boosting metabolism and supporting digestion. Due to their caloric density, they are commonly used by people engaged in physical labor or those looking for an energy-packed food source.

Culturally, Kabkab dates are widely used in Iranian breakfast dishes, especially with traditional flatbreads, butter, and walnuts. Their rich taste and high nutrition make them a staple in both rural homes and urban markets.