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Tasting litteh for the first time, he immediately recognized the marjoram, cilantro, and golpar—a bitterish Persian spice—that define the Iranian condiment.
Other specialties include zaytoon parvardeh, a side dish of olives marinated in a mixture of garlic, chopped walnuts, pomegranate syrup, and a touch of golpar, a spice that comes from the giant hogweed and is sometimes called Persian marjoram.