Found in: Iranian cuisine
Golpar (Heracleum persicum) (sometimes called Persian Hogweed) is a flowering plant in the family Apiaceae, native to Persia or modern day Iran. It grows wild in humid alpine regions in Persia, as well in some adjacent areas.
The seeds are used as a spice in Persian cooking. These very thin small seedpods are aromatic and bitterish. They are usually sold in powdered form and are often erroneously sold as "Angelica Seeds." The powder is sprinkled over broad beans, lentils and other legumes and on potatoes. Golpar is also used in soups and stews. It is often used sprinkled over pomegranate seeds. Golpar is also mixed with vinegar into which lettuce leaves are dipped before eating.
In Persian cuisine, the petals are used in the spice mixture advieh to flavor rice dishes, as well as in chicken and bean dishes.
The tender leaves and leaf stalks are also pickled .
The plant is used medicinally to relieve flatulence and stomach aches. It is also said to disinfect the stomach, and cure a poor appetite.