Bought that expensive bunch of coriander leaves for a special recipe and now you’ve got a lot left over? I’ve sourced some suggestions for using up coriander leftovers.
A LITTLE BIT OF BACKGROUND
Coriander, or cilantro, as it is called in the Americas, is Coriandrum sativum, a leafy green herb in the botanical family Umbelliferae. Typically of this plant family, when it flowers it produces flat, lacy “umbels” on the end of a long stalk, like pretty lacy doilies, or indeed, little lacy umbrellas. The leaves are lacy, too, until it goes to seed, then they’re thin and scraggy. Coriander seeds have been used as a spice for thousands of years. The New York Botanical Garden’s website, NYBG, tells us: “Coriander seed, which is indigenous to Southern Europe and the Mediterranean region, was cultivated in ancient Egypt for culinary and medicinal use and is mentioned in Sanskrit texts.” (“Cilantro or Coriander”)
The NYBG notes that coriander’s “leaves are not widely used in Europe, except for Portugal, by way of Africa.” It’s true that in Europe for many years coriander leaves were pretty much neglected, but the plant was far from unknown. The seeds were quite extensively used, but not entirely as we’d use them today. Back in the mid-19th century Mrs Beeton wrote in her chapter on soup recipes:
“CORIANDER.—This plant, which largely enters into the composition of curry powder with turmeric, originally comes from the East; but it has long been cultivated in England, especially in Essex, where it is reared for the use of confectioners and druggists. In private gardens, it is cultivated for the sake of its tender leaves, which are highly aromatic, and are employed in soups and salads. Its seeds are used in large quantities for the purposes of distillation.” (Isabella Beeton. The Book of Household Management. [London], S.O. Beeton, 1861)
The NYBG stresses the use of the leaves both in the East and in Latin America (which is where the American usage “cilantro” comes from): “Cilantro leaves are more widely used in Latin America and Southeast Asia, with fish and seafood, meat and poultry, in salads and soups, often as a lavish garnish. In the Middle East, fresh cilantro is so widely used that is called ‘Arab parsley’. Both seed and leaves are used extensively in India. The seeds are in garam masala and occur in many curry-type dishes, as do the leaves. The roots (sometimes seen at groceries) are used by cooks in Thailand, added to curry-type dishes, as in India.” (“Cilantro or Coriander”)
Well, I dunno about Europe, but I found that by the second decade of the 21st century in Australia so many people were so used to eating and making Asian-style, Mexican, or Middle-Eastern dishes, that coriander leaves were taken for granted.
However, not everyone can stand coriander: many people who happily eat parsley find coriander’s distinctive taste unpleasant. It can hardly be genetic, though, because my sister hates coriander, while I love it! Maybe it’s partly what you’re used to: Ju, a Chinese friend in South Australia, confided that she loves coriander but dislikes parsley—the same “Ugh!” reaction as some people have to coriander.
Fresh coriander doesn’t keep well, so if you’ve got some left over, use it up as quickly as possible. To store it overnight, you could trim the ends, unless it’s got its roots on, and put it in water and stand it in a cool place. I have tried loosely covering it, water jar and all, in a plastic bag and putting it in the fridge, like I do with lettuce, but have had only limited success. If you’re growing it, be warned that it will bolt to seed in the warm weather, so pounce on it fast!
DRESSINGS WITH CORIANDER
Coriander goes well with yoghurt: here are two variations on the theme. These dressings can be used with salads but they’re also good with spicy kebabs or grilled meats. The first is an Afghani recipe:
Chakah (Yogurt Sauce)
* 1 1/2 cup drained yogurt * 3 tsp dried mint, rubbed
* 1/4 cup finely chopped coriander
* 1/4 tsp hot chili pepper (or more) * salt to taste
Mix all together.
Source: AfghanOnline.com, http://www.afghanonline.com/recipes/
The second recipe for a coriander-yoghurt dressing has a North African flavour, using harissa, a Moroccan “paste made from chillies, garlic and oil and often flavoured with ground coriander and cumin.” (SBS, https://www.sbs.com.au/food/)
Harissa Yoghurt
* 2 heaped tablesp chopped coriander * 1/2 cup Greek yoghurt
* juice of 1/2 lemon * harissa (or any other chilli paste)
In a small bowl, combine the yoghurt with the lemon juice and coriander, and harissa to taste.
Source: Huey’s Kitchen, http://www.hueyskitchen.com.au
EGGS WITH CORIANDER
Egg curries are very easy to make, and extremely tasty.
Egg Curry (Anda ka kari)
* 8 hard-boiled eggs, halved * 4 tomatoes, chopped
* 2 tablesp coriander leaves
* 1 onion, finely chopped * 2 cloves garlic
* 1 inch (2.5 cm) piece ginger * 1/2 tsp paprika or chilli powder
* 1 tsp coriander seeds * 1 tsp turmeric powder
* 1/2 tsp cumin seeds * 1 tsp garam masala (below)
* 4 tablesp ghee * 1/2 tsp salt
Lightly fry the onion in ghee. Meanwhile grind the garlic, ginger and spices. Add this paste to the onion and fry for two minutes. Stir in the salt, tomatoes and coriander leaves and simmer till the sauce begins to thicken.
Add the eggs, sprinkle with garam masala [below] and heat through for five minutes. A tablespoon of lemon juice may be added before serving.
–Serves: 4-6.
******************
Garam Masala
* 3 parts cardamom seeds * 3 parts cinnamon
* 1 part cloves * 1 part cumin seeds
Grind together.
[Make a small batch & do not store for more than a week.]
Source: Jack Santa Maria. Indian Vegetarian Cookery. London, Rider, 1973
I’d serve the egg curry with plain rice and a green vegetable. If you’ve still got some coriander left, chop & add as a garnish.
MEAT OR CHICKEN WITH CORIANDER
Coriander is used with spicy meat dishes all the way from North Africa to the Far East. Here are three modern Australian versions, one each for chicken (Indian-style), beef (Chinese-style), and lamb (Moroccan-style).
The chicken recipe incorporates the coriander leaves in a salad:
Chicken Tikka with Cherry Tomato and Cucumber Salad
* 800 g chicken breast fillets, trimmed of fat and cut into strips
* 2 tablesp curry paste (e.g. tikka masala)
* 400 g reduced-fat natural yoghurt
Cherry Tomato and Cucumber Salad:
* 250 g cherry tomatoes, quartered
* 2 Lebanese (small) cucumbers, peeled and diced
* 1 red (Spanish) onion, finely diced
* 3 tablesp coriander leaves * 2 tablesp lemon juice
To serve: * 4 wholemeal flatbreads * lime wedges
1. Combine the curry paste and half the yoghurt in a large bowl. Add the chicken and mix to coat.**
2. Preheat a chargrill or barbecue [OR griddle or non-stick pan] to medium. Grill the chicken, turning, for about 5-10 minutes or until browned and cooked through.
3. Meanwhile, combine all the salad ingredients in a medium bowl and toss gently to combine.
4. Place a quarter of the chicken strips on each flatbread and serve with the cherry tomato and cucumber salad, an extra dollop of yoghurt and lime wedges.
** For greater depth of flavour, coat the chicken in the yoghurt mixture the night before and leave it to marinate in the fridge overnight.
–Serves 4.
Source: The CSIRO Total Wellbeing Diet Recipe Book. Camberwell, Vic., Penguin, ©2010
Next is the beef recipe, which uses some coriander leaves in the mixture and adds more as a generous garnish:
Dead Easy Chinese Beef
* 2 x 200 gm porterhouse or rump steaks
* 1 red capsicum, cored, seeded & diced * 4 baby carrots, sliced
* 1 red onion, sliced * 2 garlic cloves, crushed
* 1 tablesp grated fresh ginger * 2 tablesp chopped fresh coriander
* 1-1 1/2 cup chicken stock * 2 tablesp Hoisin sauce
* 2 tsp cornflour * vegetable oil
Garnish: * 1-2 tablesp chopped fresh coriander
Whisk 1 cup stock with the Hoisin sauce and cornflour until well combined. Set aside.
Panfry the steaks in a thin layer of hot oil until sealed. Then remove the steaks and set aside to rest, before slicing.
Add the carrots, capsicum, red onion, ginger and garlic to the pan. Stir well and briefly sauté, stirring and scraping up the bottom of the pan as you do so.
Then add the stock mixture, stir and cook for 4-5 mins until thickened, adding a little more stock if needed. Taste for seasoning.
Return the sliced beef to the pan with 2 tablespoons coriander. Toss and cook to the desired degree.
Serve on a bed of steamed rice with [remaining] coriander sprinkled on top.
–Serves 3-4.
Source: Huey’s Kitchen, http://www.hueyskitchen.com.au
The lamb recipe adds the coriander leaves to the meat mixture in the final stage of cooking:
Slow Cooker Lamb Tagine
“Easy lamb tagine that tastes like you have made a huge effort.”
* 500 g diced lamb * 1 x 400 g tin diced tomatoes
* 10 prunes * 1/4 preserved lemon, finely diced
* 1 red onion, sliced * 2 cloves garlic, crushed
* 1 tsp fresh ginger * 1 tablesp parsley, chopped
* 1 tablesp coriander, chopped
* 1 cup chicken stock *1 tsp turmeric
* 1/2 tsp cinnamon * 2 tsp ground cumin
* 1 cinnamon stick *1 tablesp honey * 2 tsp sugar
* 1/4 cup ground almonds (almond meal)
[Optional: * 1 tin chickpeas]
1. Into slow cooker, add all but the prunes, preserved lemon, ground almonds, parsley & coriander leaves. Mix well.
2. Set slow cooker to low and leave to cook for 8-10 hours.
3. Half an hour before serving, stir through prunes, preserved lemon, ground almonds, parsley and coriander.
Serve with couscous.
Recipe notes: To give it some more body add a can of chickpeas with the lamb.
–Serves 4.
Source: RedDoll, Australia’s Best Recipes,
PULSES WITH CORIANDER
The zingy sharpness of fresh coriander goes well with the earthiness of pulses. This first recipe uses dried chickpeas, which must be soaked overnight. However, you can substitute 2 tins of cooked chickpeas, well drained.
Spicy Chickpea and Spinach Curry
* 2 cups dried chickpeas, picked over * 8 cups baby spinach leaves
* 2 (15-ounce [400g]) cans diced tomatoes
* 2 tsp ground coriander * 2 tsp ground cumin * 1 tsp garam masala**
* 1/2 tsp ground turmeric * 1/2 tsp ground black pepper
* 1 tsp kosher salt * 2 tablesp fresh cilantro [coriander], chopped
In large bowl, combine dry chickpeas and enough cold water to cover by two inches. Leave overnight.
Drain chickpeas, then combine in slow cooker with 1 cup water. Cover and cook on high, stirring occasionally, until just tender, 3 to 4 hours.
Add spinach, tomatoes and their juices, [ground] coriander, cumin, garam masala, turmeric, salt and pepper. Reduce heat to low and cook 1 hour more. Stir in cilantro [coriander leaves] and serve.
–Serves 4.
Source: Melissa Clark. Epicurious, February 2007,
https://www.epicurious.com/recipes/food/views/spicy-chickpea-and-spinach-curry-237287
**See the recipe “Garam masala” under EGGS WITH CORIANDER, above.
Next, an easy recipe for curried dal. If preferred, leave out the potatoes. Save a little fresh coriander and use it to garnish.
Red Lentils (Masur Dal)
* 1 cup red lentils * 2 potatoes, chopped * 4 tomatoes, chopped
* 1 onion, chopped * 4 cloves garlic, finely chopped
* 2 green chillies (optional) * 1 tablesp chopped coriander leaves
* 1/2 tsp turmeric powder * 1 tsp garam masala **
* 1 tsp cumin powder * 2 tablesp ghee (or oil) * 1/2 tsp salt
Wash the dal, soak, drain and boil in 5 cups water, adding turmeric and cumin together with the potatoes and tomatoes.
When the potatoes are cooked, add the salt, coriander leaves and green chillies.
Heat ghee and fry the garlic and onion till golden. Stir in the garam masala and fry for two minutes. Add to the dal, mix well.
Serve hot with rice.
–Serves 4
Source: Jack Santa Maria. Indian Vegetarian Cookery. London, Rider, 1973
**See the recipe “Garam masala” under EGGS WITH CORIANDER.
RICE OR COUSCOUS WITH CORIANDER
Whether the recipe derives from Moroccan or Indian cuisine, starchy dishes come alive with a bit of coriander.
Lemon Couscous
* 1 cup (200 g) couscous * 1 cup (250 ml) salt-reduced chicken stock
* 2 tsp grated lemon zest * 2 tablesp chopped mixed coriander & mint
Place the couscous in a heatproof bowl. Bring the stock to the boil and pour over the couscous, then cover and set aside for 5 minutes.
Fluff up the couscous with a fork and stir in the lemon zest and herbs.
Source: The CSIRO Total Wellbeing Diet Recipe Book. Camberwell, Vic., Penguin, ©2010
Rice with Coriander and Mint: Chawal Dhania Podina
“… it is not too important that the grains of rice are separate in this dish, so it is a good recipe for beginners to the art of rice cooking.”
* 225 g Basmati rice * 1 medium onion
* 2 tablesp chopped coriander leaves * 2 tablesp chopped mint
* 8-cm/3-inch piece of fresh ginger * 300 ml/1/2 pint natural yoghurt
* 1/2 tsp saffron threads * 1 x 5-cm/2-inch stick cinnamon
* 4 cloves * 2 tsp black pepper * 1 tsp salt
* 100 g/4 oz ghee or 120 ml/4 fl oz cooking oil
Wash the rice well and cover with water in a heavy saucepan. Bring to the boil, adding the saffron threads. Boil rapidly for 10 minutes, remove from the heat and drain off the water.
Heat the ghee or cooking oil in a large saucepan until it begins to smoke, reduce the heat and throw in the cinnamon and cloves. Cook for about a minute.
Peel the ginger and chop it very finely. Peel and chop the onion. Add to the saucepan and stir in well. Cook until onion is softened and pale gold, not browned. Add the rice and stir in well, making sure that the grains are well coated with the mixture. Pour in the yogurt and mix in well. Add the coriander, mint, salt and black pepper to the pan.
Cover the saucepan with a tight-fitting lid and increase the heat, shaking the saucepan constantly.
As soon as all the excess liquid is absorbed, and the rice is cooked, the dish is ready to serve.
–Serves 4.
Source: Khalid Aziz. The Encyclopedia of Indian Cooking. London, Michael Joseph, 1983
SALADS WITH CORIANDER
Always a delicious addition to a salad, but here are some unusual combos.
Roast Pumpkin and Chickpea Salad
“Great served hot or cold.”
* 3-4 cups cubed butternut pumpkin * 400 g tin chickpeas
* 200 g fresh green beans * 1 handful chopped coriander
* 1 tsp minced garlic * pinenuts (optional)
Dressing:
* 60 ml olive oil * 60 ml lemon juice * 1 tsp minced ginger
1. Roast pumpkin cubes and garlic in a little oil for 20 minutes [OR in frying pan/electric frypan with lid on.]
2. Blanch beans in boiling water for 2-3 minutes.
3. Combine pumpkin, beans, chickpeas and coriander and mix gently.
4. Shake dressing ingredients together and gently toss through salad.
5. Garnish with a sprinkling of pinenuts.
Source: Kaye. Australia’s Best Recipes, http://www.bestrecipes.com.au
Carrot Salad with Lime and Cilantro
* 4 medium carrots
* 2 tablesp finely chopped fresh cilantro [coriander] leaves
* 1 tablesp fresh lime juice * 1/8 tsp finely grated fresh lime zest
* 1 tsp vegetable oil
Garnish: * fresh cilantro sprigs
Finely shred [grate] carrots and in a bowl toss together with remaining ingredients and salt and pepper to taste.
Serve salad garnished with cilantro.
–Serves 4.
Source: Gourmet, April 1999, Epicurious,
https://www.epicurious.com/recipes-menus
Next is an unusual salad from a vegetarian website using honeydew melon, a sweet, delicate-tasting pale green fleshed melon, in a savoury mixture. If you don’t like the idea of sake in your salad, use lime or lemon juice instead. And, as always, use the amount of chilli you prefer.
Summer Melon Salad
* 1 honeydew melon * 1/2 cup finely sliced scallions [spring onions]
* 2 tablesp sake * a handful fresh cilantro [coriander]
* 1 serrano chile, minced * 1/3 cup loosely chopped, toasted almonds
* generous pinch of salt
To serve (optional):
* dollops of salted crème fraiche *sprigs of basil leaves and flowers
Cut the melon in half and use a spoon to remove seeds. Use a melon baller to scoop out balls of melon flesh. Alternately, cut the melon into wedges, peel, then cut into bite-sized pieces. Gently toss [with] the scallions, sake, chile, cilantro, almonds, and salt. Refrigerate, and let stand for 15 minutes, or, cover and chill for up to a few hours. Just before serving dollop with a bit of salted crème fraiche, and basil leaves.
–Serves 4-6.
Source: Heidi Swanson. 101 Cookbooks: A Natural Foods Recipe Journal,
SOUPS WITH CORIANDER
Garnish a vegetable soup with coriander: a great way to use up those last sprigs.
This first recipe is a delicious and very, very easy carrot soup:
Carrot Soup
* 6-8 large carrots, sliced * 3 large onions, chopped
* 1 tsp garlic, minced or chopped * 2 cups stock (vegetable or chicken)
* Oil * black pepper * pinch of salt
Garnish: * chopped parsley or coriander
Heat a small amount of oil in a large pot over medium heat.
Add onions, garlic and carrots. Cook until onions are soft and carrots are cooked (about 10-15 minutes).
Add stock and cook over low heat for about 40 minutes.
Add pepper and salt to taste.
Puree in a food processor or blender (the soup should be quite thick).
To serve, garnish with parsley or coriander.
Source: alisonhume. Australia’s Best Recipes,
http://www.bestrecipes.com.au)
There are lots and lots of recipes for pumpkin soup, but this next one is unusual in that it uses a generous helping of coriander leaves in the soup. Remember to save a few sprigs from the bunch for the garnish:
Pumpkin and Coriander Soup
* 1 kg butternut pumpkin * 1 bunch of coriander
* 3 brown onions *1 litre vegetable stock/water
* 1 tablesp cracked black pepper * 50 g butter or 1 tablesp oil
Optional: * 300 ml cream
1. Dice pumpkin and onions, then brown with cracked pepper on high heat until onions are soft.
2. Add water and bring to the boil. Simmer for 15 minutes.
3. Remove from heat, add cream if liked, add coriander and blend.
4. Garnish with coriander leaves and serve.
Source: Robert Manning. Stop Hunger, Start Cooking! Recipes Fresh From the Garden. Carlton, Vic., Oxfam Australia, [2012]
This light, flavourful tomato soup offers you the choice of stirring in the chopped coriander or using it as a garnish. I’d do both! Leave out the chilli if you prefer. My tip with cooked tomatoes is to add a little sugar to counteract their acidity: here; as you’re using 10 tomatoes, add a dessertspoonful:
Tomato, Chilli and Coriander Soup
“Delicious, easy to make, light soup!”
* 10 tomatoes, chopped * 1 onion, diced
* 2 cloves garlic, finely chopped * 1 red chilli, finely chopped
* 1 cup vegetable stock (liquid) * 1/2 tsp salt and pepper (optional)
* 1 tablesp fresh coriander, roughly chopped
1. Fry off onions [in oil] over low-med heat until softening, add garlic and chilli, fry 1 minute further while stirring.
2. Add diced tomatoes, simmer 5-10 minutes until softened.
3. Remove from heat, add salt and pepper, cool slightly then puree.
4. Add warmed stock and combine well.
5. Stir through coriander and serve or garnish individual serves with coriander.
–Serves 4.
Source: brolesh. Australia’s BestRecipes, http://www.bestrecipes.com.au
TEX-MEX WITH CORIANDER
Very popular in Mexico, coriander (cilantro) is found in great variety of authentic Mexican and Tex-Mex dishes alike. Here are two easy ones. The first is a version of the famous “Refried Beans” (Frijoles refritos). The method is an excellent one: mashing them coarsely after their first cooking, then further cooking, which makes them mushier. Serve as a side dish or dip, or use as a taco/tortilla filling. This recipe is fine with whatever type of tinned beans you prefer—red, borlotti, cannelloni, etc.
Mexican Black Beans
* 2 15-ounce [400 g] cans black beans, rinsed, drained
* 1 large jalapeño chili, seeded, chopped
* 4 garlic cloves, finely chopped
* 14 1/2-ounce [400 g] can low-salt chicken broth [stock; or water]
* fresh lime juice * 1/2 tsp (generous) ground cumin
* 1 tablespoon olive oil
Garnish: * Chopped fresh cilantro
Heat oil in heavy large saucepan over medium-high heat. Add garlic, chili and cumin and sauté 30 seconds.
Add beans and broth and cook 5 minutes, stirring occasionally.
Coarsely mash beans with potato masher.
Continue boiling until thick, stirring frequently, about 10 minutes.
Season to taste with lime juice, salt and pepper.
Transfer to bowl. Sprinkle with cilantro [coriander leaves] and serve.
Source: Roberto Santibañez. “It's Taco Night with Chef Roberto Santibañez”, Epicurious,
https://www.epicurious.com/recipes-menus
Guacamole is a well-known dish from Mexican cuisine, which can be served as a dip, a side-dish or an ingredient in a taco or tortilla filling. Beware! The version below contains raw onion. Recipes originating from America or Central America which use raw onions assume that you have access to the sort of sweet, very mild red “Spanish” onion which is readily available there. This recipe is an Australian version which has unquestioningly picked up the idea of “onion”, but the brown, white or red onions sold in Australia and New Zealand are far too strong for a dish such as this. Use one large or two small shallots instead.
Be sure to follow the recipe’s advice and de-seed the tomato. If it’s very watery (as many New Zealand ones are), let the flesh drain for a little while on a paper towel after chopping, too.
The lime juice should help to stop the avocado turning brown. You can substitute lemon juice if you have no limes.
Guacamole Dip
* 3 ripe avocados * 2 tsp chopped coriander * 1 tomato, diced
* Spanish [mild, sweet] onion, chopped [or 1 large or 2 small shallots]
* juice of 1/2 lime * 1/2 teaspoon salt
* 1/2 fresh jalapeno chilli [finely chopped] (optional)
1. Halve the avocados, remove the seed and using a spoon scoop the flesh into a bowl. Add chilli, coriander and a little onion.
2. Mash together with a fork. Add tomato and lime juice and season with salt. Gently fold through.
Hint: Guacamole should be made just before serving. Returning the seed of the avocado to the mixture will help keep the guacamole green.
Source: Guadalupe Feint. SBS, https://www.sbs.com.au/food/
Well, those are some suggestions for using up that bunch of coriander before it wilts! I hope, whatever your tastes, you’ll have found a useful idea or two here.
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