Persian Hogweed

Golpar (Heracleum persicum), known as “Persian hogweed” in English, is a flowering plant native to Iran. Its seeds add a delightful aroma and zesty taste to many Persian dishes, especially those that contain pomegranates or fish. The powdered seeds are sold at Iranian markets (and via websites such as Amazon.com), but they are often mislabeled “angelica” or “marjoram,” so it’s best to ask for “golpar” to ensure you get the right ingredient. The photo on the right shows the dried seeds, which are kept whole when added to pickle preparations, but ground for use as a condiment. I love to use it, mixed with turmeric, as a spice rub for fish.