Heracleum persicum, commonly known as Persian hogweed or golpar (Persian: گلپر ), is a flowering plant in the familyApiaceae, native to Iran. It grows wild in humid mountainous regions in Iran, as well in some adjacent areas. Having been introduced in the 1830s, it is now very common in northern Norway, where it is known as the Tromsø palm. The plant has also been spotted in Jönköping, Sweden.
The seeds are used as a spice in Persian cooking. The very thin, small seedpods are aromatic and slightly bitter. 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 potatoes. Golpar is also used in soups and stews. It is often used sprinkled over pomegranate arils. Golpar is also mixed with vinegar into which lettuce leaves are dipped before eating.
Golpar can be used in small amounts (1 or 2 tsp per pound) when cooking beans to reduce the effect of gas in the digestive tract associated with consuming beans.[not in citation given][dubious– discuss]
Ground golpar (H. persicum) seeds
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 (known as golpar toraei, Persian: گلپر تورایی).