About Golpar
Golpar comes from Heracleum persicum, Persian hogweed, a plant native to Iran. The dried seeds have been used in Persian cooking for centuries, adding a unique flavor that's difficult to replicate with other spices.
Characteristics
- •Appearance: Small, flat, oval seeds
- •Color: Tan to light brown
- •Texture: Often sold as coarse powder
Traditional Uses
With Fava Beans
The classic pairing — sprinkled over boiled or roasted fava beans (baghali). The citrusy flavor cuts through the beans' richness.
On Pomegranates
A light dusting on pomegranate seeds creates a traditional Persian snack, balancing sweet and savory.
In Ash
Added to thick soups like ash-e reshteh for depth and complexity.
With Legumes
Pairs well with lentils, chickpeas, and other legumes.
How to Use
- •As finishing spice: Sprinkle just before serving
- •In cooking: Add to onion base for stews
- •Amount: Start with 1/4 teaspoon, adjust to taste
Finding Golpar
Available at Persian/Middle Eastern grocery stores. Look for whole seeds to grind fresh, or pre-ground powder. No perfect substitute exists — it's worth seeking out for authentic flavors.
Storage
Store in airtight container away from light. Keeps well for up to a year. Ground golpar loses potency faster than whole seeds.