Wild Parsnip Preserve

Moraba-ye Shaqaqol

Preparation info

  • Makes

    ½ pt

    • Difficulty


    • Ready in

      1 hr 50

Appears in

Cooking in Iran: Regional Recipes and Kitchen Secrets

Cooking in Iran

By Najmieh Batmanglij

Published 2020

  • About

Wild parsnip roots/shaqagol/Pastinaca sativa, local to the Caspian region, where they call them “zardak-e rish bozy”/”yellow goat’s beard,“are the color of pale carrots, and shaped like them too. This nutritious and medicinal preserve does wonders for settling the stomach, thought it should be eaten in small quantities.



  • 2 lb/900 g parsnips


  1. For the parsnip: Rinse the parsnips thoroughly in a colander. Transfer them to a large container, fill with enough water to cover the parsnips by 3in/7.5cm, and leave to soak in a cool place for 24 hours. Drain, rinse, cover with water and allow to soak for another 24 hours, then drain.
  2. Peel the parsnips, cut into 2in/5cm lengths and julienne them.