On Monday, July 21, 1997 at 3:00:00 AM UTC-4, rdeh wrote:
> I am trying to find out the uses of the Persian/Iranian spice (golpar)
> in Persian cookery.
>
> Golpar is the Persian name for the dried fruits of the plant heracleum
> maantegazzianum.
>
> In a Ms Batmanglij's book "Persian Cooking for a Healthy Kitchen, she
> apparently discusses how "to use Persian spices like golpar (powdered
> angelica seeds)" [sic]
>
> Any response would be much appreciated.
>
> R Harris

Hi,
We use Golpar on pomegranate seeds, in pickled vegetable, It's also added to cooked Lima Beans and baked potato.