About Cilantro
Cilantro (Coriandrum sativum) — called geshniz in Persian — is a polarizing herb that people either love or find soapy. In Persian cuisine, it's used so abundantly that even skeptics often enjoy it when balanced with other herbs.
Leaves vs Seeds
The same plant produces two distinct flavors:
- •Leaves (cilantro/geshniz): Bright, citrusy
- •Seeds (coriander): Warm, nutty, lemony
Persian cooking uses both, but they're not interchangeable.
Role in Persian Cuisine
Cilantro adds brightness and complexity to herb-heavy dishes. It's never used alone in large quantities — always combined with parsley and other herbs to balance its strong flavor.
Key Dishes
Ghormeh Sabzi
Combined with parsley and fenugreek, fried until deep green.
Ash-e Reshteh
Adds freshness to this hearty noodle soup, both cooked in and as garnish.
Sabzi Khordan
Served fresh as part of the herb plate, eaten with bread and cheese.
Preparation
- •Wash thoroughly — often sandy
- •Dry completely before cooking
- •Use leaves and tender stems
- •Chop finely for cooking
The Soapy Taste
Some people have a genetic trait that makes cilantro taste like soap. If cooking for others:
- •The soapy taste diminishes with cooking
- •Combining with other herbs masks it
- •Some people can acquire a taste for it
Tips
- •Use generously: Persian dishes need substantial amounts
- •Add stems: Tender stems have good flavor
- •Fresh only for sabzi khordan: Cooked cilantro is different
- •Buy frequently: Doesn't keep long
Storage
Wrap in slightly damp paper towel and refrigerate in plastic bag. Use within 5-7 days. Freezes poorly — better to buy fresh.