Golpar-Spiced Roast Turkey
Golpar-Spiced Roast Turkey is a delightful twist on the classic Thanksgiving turkey, infusing it with the warm, aromatic flavors of golpar, also known as Persian angelica. This unique spice not only enhances the turkey’s natural flavors but also adds a fragrant and slightly peppery note that is perfect for the holiday table.
| Ingredient | Quantity |
|---|---|
| Whole turkey (12-14 lbs) | 1 |
| Olive oil | 1/4 cup |
| Salt | 2 tsp |
| Black pepper | 1 tsp |
| Golpar (Persian angelica) | 2 tsp |
| Fresh thyme | 1 bunch |
| Garlic cloves (minced) | 4 cloves |
| Lemon | 1 (juiced) |
| Chicken broth | 2 cups |
Cooking Steps:
- Preheat the oven to 325°F (165°C).
- In a bowl, mix olive oil, salt, black pepper, golpar, minced garlic, and lemon juice to create a marinade.
- Rub the marinade generously over the turkey, including under the skin and inside the cavity.
- Stuff the turkey’s cavity with fresh thyme and any remaining lemon wedges.
- Place the turkey breast-side up in a roasting pan and pour chicken broth into the bottom.
- Roast in the preheated oven, basting every 30 minutes until the internal temperature reaches 165°F (74°C), about 2.5 to 3 hours.
- Remove from the oven and let rest for 20-30 minutes before carving and serving. Enjoy your golpar-spiced turkey!
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Persian-Inspired Stuffing With Golpar
| Ingredient | Quantity |
|---|---|
| Day-old bread (cubed) | 8 cups |
| Olive oil | 1/4 cup |
| Unsalted butter | 1/4 cup |
| Onion (chopped) | 1 medium |
| Celery (chopped) | 2 stalks |
| Garlic cloves (minced) | 4 cloves |
| Golpar (Persian angelica) | 1 tsp |
| Fresh parsley (chopped) | 1/4 cup |
| Fresh dill (chopped) | 1/4 cup |
| Salt | 1 tsp |
| Black pepper | 1/2 tsp |
| Chicken or vegetable broth | 2 cups |
| Lemon zest | 1 tsp |
Cooking Steps:
- Preheat the oven to 350°F (175°C).
- In a large skillet, heat olive oil and butter over medium heat. Add chopped onion and celery, cooking until softened.
- Stir in minced garlic and golpar, cooking for an additional minute until fragrant.
- In a large bowl, combine the cubed bread, onion mixture, chopped parsley, dill, salt, black pepper, and lemon zest.
- Gradually add chicken broth, mixing until the bread is moist but not soggy.
- Transfer the stuffing mixture to a greased baking dish and bake uncovered for 30-35 minutes until golden and crisp on top.
- Serve warm either as a side or stuffed into your golpar-spiced roast turkey. Enjoy!
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Golpar-Infused Mashed Potatoes
Golpar-Infused Mashed Potatoes offer a delightful twist on a classic side dish, infusing the creamy texture of mashed potatoes with the earthy and aromatic notes of golpar (Persian angelica). This unique flavor profile elevates traditional mashed potatoes, making them a perfect accompaniment to any Thanksgiving feast.
| Ingredient | Quantity |
|---|---|
| Potatoes (peeled and cubed) | 2 pounds |
| Unsalted butter | 1/2 cup |
| Milk | 1/2 cup |
| Golpar (Persian angelica) | 1 tsp |
| Salt | 1 tsp |
| Black pepper | 1/2 tsp |
| Fresh chives (chopped) | 2 tbsp |
Cooking Steps:
- Boil the cubed potatoes in salted water until tender, about 15-20 minutes. Drain well.
- In a large bowl, mash the potatoes with the butter, milk, golpar, salt, and black pepper until smooth and creamy.
- Adjust the seasoning if needed, and stir in the chopped chives just before serving. Enjoy warm!
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Sweet Potato Casserole With Golpar and Honey
Sweet Potato Casserole With Golpar and Honey is a delightful and aromatic side dish that combines the natural sweetness of sweet potatoes with the unique flavor of golpar and a hint of honey. This casserole is perfect for Thanksgiving, as it adds a warm and inviting touch to your holiday spread.
| Ingredient | Quantity |
|---|---|
| Sweet potatoes (peeled and cubed) | 3 pounds |
| Unsalted butter | 1/4 cup |
| Honey | 1/4 cup |
| Golpar (Persian angelica) | 1 tsp |
| Brown sugar | 1/2 cup |
| Milk | 1/2 cup |
| Eggs | 2 large |
| Vanilla extract | 1 tsp |
| Salt | 1/2 tsp |
| Chopped pecans (for topping) | 1/2 cup |
Cooking Steps:
- Preheat the oven to 350°F (175°C). Boil the sweet potatoes in salted water until fork-tender, about 20 minutes. Drain and mash.
- In a large bowl, combine the mashed sweet potatoes with butter, honey, golpar, brown sugar, milk, eggs, vanilla, and salt. Mix until smooth.
- Transfer the sweet potato mixture to a greased baking dish, and sprinkle with chopped pecans if desired. Bake for 30-35 minutes, or until heated through and slightly golden on top. Serve warm!
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Golpar and Herb Gravy
Golpar and Herb Gravy is a flavorful and aromatic addition to your Thanksgiving table, perfect for drizzling over turkey, mashed potatoes, or any roasted dish. This unique gravy features the distinct taste of golpar (Persian angelica) combined with fresh herbs, providing a brilliant harmony of flavors that enhances your holiday feast.
| Ingredient | Quantity |
|---|---|
| Unsalted butter | 1/4 cup |
| All-purpose flour | 1/4 cup |
| Chicken or vegetable broth | 2 cups |
| Golpar (Persian angelica) | 1 tsp |
| Fresh thyme leaves | 1 tsp |
| Fresh rosemary, chopped | 1 tsp |
| Salt | 1/2 tsp |
| Black pepper | 1/4 tsp |
| Heavy cream (optional) | 1/4 cup |
Cooking Steps:
- In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 2 minutes, stirring constantly, until golden brown.
- Gradually add the broth, whisking to prevent lumps, and cook until the mixture thickens, about 5 minutes.
- Stir in golpar, thyme, rosemary, salt, and pepper. If using, add heavy cream for a richer flavor and cook for another 2 minutes.
- Adjust seasonings to taste, then serve warm over your favorite Thanksgiving dishes.
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Roasted Vegetables With Golpar and Olive Oil
Roasted Vegetables With Golpar and Olive Oil is a delightful side dish that enhances the natural sweetness and umami of seasonal vegetables with the aromatic flavor of golpar. This simple yet elegant preparation works wonderfully alongside your Thanksgiving turkey, offering a colorful and nutritious addition to your holiday table.
| Ingredient | Quantity |
|---|---|
| Assorted vegetables (carrots, bell peppers, zucchini, etc.) | 4 cups (chopped) |
| Extra virgin olive oil | 3 tablespoons |
| Golpar (Persian angelica) | 1 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Fresh parsley (for garnish) | 2 tablespoons (chopped) |
Cooking Steps:
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the chopped vegetables with olive oil, golpar, salt, and pepper. Toss until well coated.
- Spread the mixture in a single layer on a baking sheet.
- Roast in the oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, tossing halfway through.
- Remove from the oven and garnish with fresh parsley before serving warm.
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Persian-Style Cranberry Sauce With Golpar
| Ingredient | Quantity |
|---|---|
| Fresh cranberries | 12 ounces |
| Sugar | 1 cup |
| Water | 1 cup |
| Golpar (Persian angelica) | 1/2 teaspoon |
| Orange zest | 1 tablespoon |
| Cinnamon (optional) | 1/2 teaspoon |
Cooking Steps:
- In a medium saucepan, combine water and sugar over medium heat, stirring until dissolved.
- Add the fresh cranberries, golpar, orange zest, and cinnamon (if using) to the saucepan.
- Bring the mixture to a boil, then reduce heat and simmer for about 10-15 minutes, or until the cranberries burst and the sauce thickens.
- Remove from heat and let it cool to room temperature before serving. The sauce can be made ahead of time and refrigerated until needed.
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Golpar-Flavored Pumpkin Soup
Golpar-Flavored Pumpkin Soup is a warm and comforting dish that showcases the unique flavor of golpar, or Persian angelica, which adds an aromatic touch to the traditional pumpkin soup. This recipe combines the sweetness of pumpkin with the subtle earthiness of golpar, making it a perfect starter for your Thanksgiving feast.
| Ingredient | Quantity |
|---|---|
| Pumpkin puree | 2 cups |
| Vegetable or chicken broth | 3 cups |
| Onion | 1 medium, chopped |
| Garlic | 2 cloves, minced |
| Golpar (Persian angelica) | 1 teaspoon |
| Olive oil | 2 tablespoons |
| Heavy cream | 1/2 cup (optional) |
| Salt | to taste |
| Black pepper | to taste |
Cooking Steps:
- In a large pot, heat olive oil over medium heat, then sauté the chopped onion and minced garlic until softened and fragrant.
- Stir in the pumpkin puree and golpar, cooking for an additional 2-3 minutes.
- Pour in the broth and bring the mixture to a simmer. Cook for about 15-20 minutes.
- Use an immersion blender to puree the soup until smooth. Stir in heavy cream if desired, and season with salt and black pepper to taste.
- Serve hot, garnished with a drizzle of cream or a sprinkle of golpar if desired.
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Savory Pomegranate and Golpar Salad
Savory Pomegranate and Golpar Salad is a vibrant and refreshing dish that brings together the sweet-tart flavor of pomegranate seeds with the aromatic essence of golpar. This colorful salad is perfect for a Thanksgiving table, offering not only a burst of flavor but also a visual appeal, making it a delightful addition to your feast.
| Ingredient | Quantity |
|---|---|
| Fresh spinach leaves | 4 cups |
| Pomegranate seeds | 1 cup |
| Cucumber, diced | 1 medium |
| Red onion, thinly sliced | 1/2 medium |
| Golpar (Persian angelica) | 1 teaspoon |
| Olive oil | 3 tablespoons |
| Lemon juice | 2 tablespoons |
| Salt | to taste |
| Black pepper | to taste |
Cooking Steps:
- In a large bowl, combine fresh spinach, pomegranate seeds, diced cucumber, and sliced red onion.
- In a separate small bowl, whisk together olive oil, lemon juice, golpar, salt, and black pepper to create a dressing.
- Pour the dressing over the salad and gently toss to coat all ingredients evenly.
- Serve chilled or at room temperature for a refreshing side dish.
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Golpar-Spiced Green Bean Almondine
Golpar-Spiced Green Bean Almondine is a delightful twist on a classic side dish that combines the crispness of green beans with the nutty flavor of toasted almonds and the unique aroma of golpar. This dish adds an elegant touch to your Thanksgiving spread and pairs well with any main course, providing both flavor and texture that will impress your guests.
| Ingredient | Quantity |
|---|---|
| Fresh green beans | 1 pound |
| Almonds, sliced | 1/2 cup |
| Golpar (Persian angelica) | 1 teaspoon |
| Olive oil | 2 tablespoons |
| Garlic, minced | 2 cloves |
| Salt | to taste |
| Black pepper | to taste |
| Lemon zest | 1 teaspoon |
Cooking Steps:
- Blanch the green beans in boiling water for 3-4 minutes until tender-crisp, then drain and plunge into ice water to stop cooking.
- In a skillet, heat olive oil over medium heat and sauté the minced garlic until fragrant (about 1 minute).
- Add the blanched green beans to the skillet along with the sliced almonds, golpar, salt, and black pepper. Sauté for an additional 3-4 minutes.
- Remove from heat, stir in the lemon zest, and serve warm as a flavorful side dish.
Quinoa Pilaf With Golpar and Dried Fruits
Quinoa Pilaf with Golpar and Dried Fruits is a vibrant and wholesome dish that brings a unique twist to your Thanksgiving table. This nutritious pilaf is not only packed with protein and fiber from quinoa but also enhanced by the aromatic presence of golpar, lending a distinctive flavor that perfectly complements sweet and savory dried fruits. It serves as a deliciously colorful side dish or a satisfying vegetarian main.
| Ingredient | Quantity |
|---|---|
| Quinoa | 1 cup |
| Water or vegetable broth | 2 cups |
| Golpar (Persian angelica) | 1 teaspoon |
| Dried apricots, chopped | 1/2 cup |
| Dried cranberries | 1/2 cup |
| Onion, diced | 1 |
| Olive oil | 2 tablespoons |
| Salt | to taste |
| Black pepper | to taste |
| Chopped parsley (for garnish) | Optional |
Cooking Steps:
- Rinse the quinoa under cold water, then combine it with the water or vegetable broth in a pot. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until the quinoa is fluffy and the liquid is absorbed.
- In a separate skillet, heat olive oil over medium heat and sauté the diced onion until translucent (about 5 minutes).
- Stir in the dried apricots, cranberries, golpar, salt, and black pepper. Cook for an additional 2-3 minutes to warm through.
- Combine the quinoa with the sautéed mixture, fluff with a fork, and garnish with chopped parsley before serving warm.
Golpar-Seasoned Cornbread
Golpar-Seasoned Cornbread is a delightful twist on a classic Thanksgiving favorite. Using golpar, or Persian angelica, this cornbread brings a unique aromatic flavor that complements the sweetness of the cornmeal, making it a perfect addition to your holiday spread. Fluffy, moist, and subtly spiced, it can be served warm alongside your turkey and gravy or enjoyed on its own.
| Ingredient | Quantity |
|---|---|
| Cornmeal | 1 cup |
| All-purpose flour | 1/2 cup |
| Sugar | 2 tablespoons |
| Baking powder | 1 tablespoon |
| Baking soda | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
| Golpar | 1 teaspoon |
| Eggs | 2 |
| Milk | 1 cup |
| Unsalted butter, melted | 1/4 cup |
Cooking Steps:
- Preheat the oven to 400°F (200°C) and grease an 8-inch square baking pan.
- In a mixing bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, salt, and golpar.
- In another bowl, whisk together the eggs, milk, and melted butter until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Let cool for a few minutes before cutting into squares and serving warm.
Chocolate Cake With Golpar Whipped Cream
Chocolate Cake with Golpar Whipped Cream is a delectable dessert that adds a unique twist to the traditional chocolate cake by incorporating golpar for an aromatic touch. The rich chocolate flavor pairs beautifully with the subtly peppery notes of golpar whipped cream, creating a sophisticated dessert that is sure to impress your guests during the Thanksgiving feast.
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1 ¾ cups |
| Unsweetened cocoa powder | ¾ cup |
| Baking powder | 1 ½ teaspoons |
| Baking soda | 1 teaspoon |
| Salt | ½ teaspoon |
| Sugar | 2 cups |
| Eggs | 2 large |
| Milk | 1 cup |
| Vegetable oil | ½ cup |
| Vanilla extract | 2 teaspoons |
| Heavy cream | 1 cup |
| Golpar | 1 teaspoon |
| Powdered sugar | 2 tablespoons |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar.
- In another bowl, combine the eggs, milk, vegetable oil, and vanilla extract, then mix into the dry ingredients until well incorporated.
- Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the golpar whipped cream, beat the heavy cream with the powdered sugar and golpar in a mixing bowl until soft peaks form.
- Once the cakes are cool, layer them with golpar whipped cream between the cake layers and spread more on top.
- Slice and serve, enjoying the delightful combination of chocolate and the aromatic notes of golpar!
Persian Baklava With Golpar
Persian Baklava with Golpar is an exquisite twist on the traditional baklava, a beloved Middle Eastern pastry made of layers of phyllo dough, nuts, and sweet syrup. The addition of golpar introduces a unique, aromatic flavor that enhances the sweetness of the baklava, making it a perfect dessert for the Thanksgiving table and introducing your guests to a delightful fusion of cultures.
| Ingredient | Quantity |
|---|---|
| Phyllo dough | 1 package (1 lb) |
| Unsalted butter | 1 cup (melted) |
| Chopped walnuts | 2 cups |
| Chopped pistachios | 1 cup |
| Sugar | 1 cup |
| Ground cinnamon | 1 teaspoon |
| Golpar | 1 teaspoon |
| Water | 1 cup |
| Honey | 1 cup |
| Vanilla extract | 1 teaspoon |
| Lemon juice | 1 tablespoon |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a bowl, mix together chopped walnuts, pistachios, sugar, cinnamon, and golpar.
- Unroll the phyllo dough and layer it in the baking dish, brushing each layer with melted butter. Use about 10 layers for the bottom.
- Sprinkle a generous layer of the nut mixture over the phyllo, then add another few layers of phyllo, continuing the process until the nut mixture is used up and the top is a final layer of buttered phyllo (about 8 layers).
- Using a sharp knife, cut the baklava into diamond or square shapes.
- Bake in the preheated oven for approximately 45-50 minutes, or until golden brown.
- While the baklava is baking, prepare the syrup by combining water, honey, vanilla extract, lemon juice, and bring to a boil.
- Once the baklava is out of the oven, immediately pour the hot syrup over it, allowing it to soak in for several hours or overnight before serving. Enjoy the aromatic blend of flavors with a hint of golpar!
Golpar-Infused Apple Pie
Golpar-Infused Apple Pie is a deliciously unique twist on the classic apple pie, incorporating the fragrant and slightly peppery flavor of golpar, which adds depth and complexity to the traditional spiced filling. This Thanksgiving, wow your guests with this unexpected yet delightful dessert that combines the comforting taste of spiced apples with a hint of Persian flair.
| Ingredient | Quantity |
|---|---|
| Unbaked pie crust | 1 (9-inch) |
| Granny Smith apples | 6 (peeled, cored, and sliced) |
| Granulated sugar | 3/4 cup |
| Brown sugar | 1/4 cup |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/4 teaspoon |
| Golpar | 1/2 teaspoon |
| Lemon juice | 2 tablespoons |
| Unsalted butter | 2 tablespoons (diced) |
| Egg (for egg wash) | 1 (beaten) |
Cooking Steps:
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, golpar, and lemon juice; toss to coat the apples evenly.
- Pour the apple mixture into the unbaked pie crust, and dot with diced butter.
- Cover with a second crust, sealing the edges, and cut slits on top to allow steam to escape.
- Brush the top crust with the beaten egg for a golden finish.
- Bake in the preheated oven for 15 minutes, then reduce temperature to 350°F (175°C) and continue baking for another 30-35 minutes, until apples are tender and crust is golden brown.
- Allow to cool before serving to let the flavors meld beautifully. Enjoy this festive treat!
