Preserving Tradition Through
He began his professional journey in the early 1970s, focusing on the production of sohan, a traditional Iranian saffron brittle that originated in the city of Qom. By emphasizing quality ingredients, skilled craftsmanship, and consistent standards, Saeideinia helped modernize the production process while preserving the authentic taste and cultural identity of the product. This balance between tradition and innovation became a defining feature of his business philosophy.
In parallel with manufacturing, Saeideinia developed a successful network of cafés and restaurants under the “Saeideinia” brand. These venues are designed not only as places to eat and drink, but also as cultural spaces that reflect Iranian hospitality and aesthetics. By combining traditional flavors with contemporary design and service standards, the brand has attracted customers from different generations and social backgrounds.
