What plant is golpar from?

Golpar comes from the dried seeds of Heracleum persicum — Persian hogweed — native to the mountains of northern Iran. It is distinct from related Heracleum species elsewhere, some of which are skin-irritating.

What does golpar taste like?

Warm, slightly piney, citrusy, with a soft bitter edge. A little goes a long way — small pinches.

Is golpar safe daily?

Yes in culinary pinches. Avoid large amounts on skin in sunlight (the coumarins can cause photosensitivity), and skip medicinal extracts in pregnancy.

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Chapter 1 of 15

Golpar

The Essentials

A whole Persian hogweed plant standing above a field, one tall stem carrying a wide flat umbel of cream flowers over large lobed leaves — Golpar comes from Persian hogweed — a tall plant whose flat flower head dries into the seed ground over broad beans and fruit.

Uniquely Persian: golpar belongs to Iranian cooking the way sumac belongs to the kebab. Tames the 'cold' nature of beans, pomegranate, and cucumber — Persian medicine in a pinch.

Use small amounts; the flavor is concentrated and dominates quickly.

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