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Aims: There is no reliable published information about the Euphrates poplar’s habitats in the Sistan Plain. The primary aim of the present study was to ascertain the ecological characteristics and biological requirements of this species, particularly regarding soil features, with the aim of informing rehabilitation activities in the region.
Materials & Methods: After identifying key natural habitats in the Sistan plain, various factors, such as climatic conditions, soil characteristics, quantitative attributes of individual species, and the phenology of the species, were investigated.
 Findings: The findings revealed that Euphrates poplar is distributed on various soil textures from light to heavy. The measurements of tree growth parameters indicated that tree density falls between 280 and 520 trees per hectare, the average diameter at breast height of the trees ranges from 9 to 12 cm, the average height is between 3 and 5 m, and the canopy cover percentage varies from 28 to 58. The correlation analysis revealed a positive and statistically significant relationship between the percentage of clay particles and soil EC, and both tree height and tree density.
   Conclusion: This species has shown great resistance to harsh climatic and edaphic conditions as well as to successive droughts in the region. The vegetative condition of poplars Paris is better in habitats where the soil texture is medium to heavy, as well as in habitats with higher soil saturation moisture and lower calcium carbonate percentages. Planting these species in such places can be useful for the biological restoration of the Sistan Plain.

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Ghee, a nutritional dairy product in Iranian culture, can be easily produced on a small scale. This study was undertaken to analyze fatty acids and volatile compounds of collected ghee samples from different ghee production sites of Iran (Ilam, Kermanshah and Hamedan) using HeadSpace Solid Phase MicroExtraction (HS-SPME) technique. According to the results, palmitic and oleic acids were the dominant fatty acids in all the samples investigated. Further, it might be concluded that compounds such as dodecane, acetone, butyric acid, hexanoic acid, 2-pentanone, 2-heptanone, and 2-undecanone, which are present and might have accumulated as the results of oxidative, hydrolytic, or microbial activities, contribute to the flavor of ghee. Lactones, which are produced at high temperatures, were not collected in any sample except the Hamedan sample (< 1%). Low thermal processing in the ghee production prevented the formation of off-flavor volatile compounds. The qualitative and quantitative parameters determined in this study might be useful in assessing the quality of the ghee and may help the industry to improve its commercial production.