The tomato was introduced to cultivation in the Middle East/Asia by John Barker, British consul in Aleppo circa 1799 to 1825.[7][8] Nineteenth century descriptions of its consumption are uniformly as an ingredient in a cooked dish. In 1881, it is described as only eaten in the region "within the last forty years".[9]
The tomato entered Iran through two separate routes;[citation needed] one was through Turkey and Armenia, and the other was through the Qajar royal family's frequent travels to France. The early name used for tomato in Iran was Armani badenjan (Armenian eggplant). Currently, the name used for tomato in Iran is gojeh farangi [French plum].