Cilantro

Salads with Cilantro: Freshness and Spicy Character

Cilantro is one of the few leafy herbs that can define the tone of a salad even in minimal amounts. I often add it to salads with tomatoes, cucumbers, onions, lime, and hot peppers – this combination creates the vibrant flavor profile typical of Caucasian or Middle Eastern cuisine. Cilantro becomes especially impactful when used as the only green in a salad – for example, cilantro, radishes, lemon juice, salt, and olive oil – simple ingredients with bold results. Salads with avocado, mango, or pineapple gain new depth when a bit of cilantro is added – its aroma balances the sweetness of the fruit. I also make salads with chickpeas, lentils, or beans, tossing in a generous handful of cilantro, some garlic, and lemon juice – the result is nourishing, fresh, and flavorful. In summer, it pairs perfectly with watermelon, feta, and mint; in winter – with beetroot, orange, and olive oil. Cilantro allows me to create salads that are not just refreshing but also full of personality and spice.

Sauces and Pastes with Cilantro: Fragrant Foundation for Dishes

I consider cilantro an ideal ingredient for making sauces that transform an entire dish. For example, cilantro blended with garlic, olive oil, lime juice, almonds or walnuts, and a pinch of hot pepper becomes a full-fledged sauce or paste for meat, fish, vegetables, or bread. I often use this as a pesto alternative – it's spicier, lighter, and has a distinct Eastern note. Another favorite paste of mine is yogurt with chopped cilantro, mint, garlic, and lemon zest. It pairs well with roasted vegetables, potatoes, baked chicken, or even fish patties. I also add cilantro to hummus – either with parsley or on its own – resulting in a brighter, more aromatic version of the traditional dish. Blending cilantro with avocado, lime juice, and salt makes a simple sauce reminiscent of guacamole but with a bolder herbal aroma. I use these pastes not just as condiments but also as dressings for grain bowls, burgers, or wraps.

Hot Dishes with Cilantro: A Spicy Note in Soups and Stews

Although cilantro loses some of its aroma during prolonged cooking, I still use it in hot dishes – the key is to add it at the end. In soups, it brings a special freshness: in Georgian kharcho, Uzbek shurpa, or Mexican bean soup – cilantro acts as a final aromatic accent. I rarely add it at the beginning of cooking; instead, I stir it in after removing the dish from heat, along with lemon or lime juice. In stews with chickpeas, tomatoes, and eggplant, cilantro blends with cumin, paprika, and garlic to create a rich Eastern flair. I also use it in rice dishes – like pilaf or spiced rice with vegetables. In chicken or beef curry, cilantro contrasts the creamy or tomato-based sauce. Even in a simple vegetable sauté – with carrots, peppers, zucchini – a touch of cilantro completely changes the dish's tone. When I want to make a hot dish more vibrant and herbaceous, I always turn to cilantro.

Marinades, Fillings, and Appetizers with Cilantro

Cilantro is an excellent component for marinades, especially when combined with garlic, chili, oil, and acid (vinegar, lime, or lemon juice). I often marinate chicken, fish, tofu, or even mushrooms in such mixtures before roasting – cilantro adds depth of flavor and refreshes the main ingredients. It also works well as a filling or part of the stuffing for wraps, tortillas, or pastries. For example, mixed with cheese and garlic, it can be wrapped in lavash or puff pastry. For appetizers, I make quick spreads by blending cilantro with soft cheese or feta, garlic, and spices. This mix spreads well on bread or crackers. Another option is cilantro in stuffed eggs – finely chopped with yolks, sour cream, and mustard, it gives a surprisingly fresh twist to a familiar appetizer. I also add cilantro to mixtures for meatballs or patties – especially with fish, lentils, or vegetables. In such cases, it doesn't overpower but adds a spicy, refreshing accent.

How to Store and Combine Cilantro in Dishes

Cilantro is a delicate herb, but with proper storage, it stays fresh for a long time. I wrap it in a damp paper towel, place it in a bag or ventilated container, and store it in the fridge – this keeps it fresh for up to a week. If it has roots, I place it in a glass of water like a bouquet, cover it with a bag, and refrigerate. It can also be finely chopped and frozen – then it’s always on hand. In pairings, cilantro loves bold ingredients: lime, chili, garlic, mint, ginger, yogurt, nuts, tomatoes. It’s perfect for dishes with legumes, rice, vegetables, meat, and fish. I never mix it with too much other greenery – only mint, parsley, or basil when the recipe calls for it. It's important to remember that not everyone enjoys the taste of cilantro – so I always add it gradually and keep some aside for serving. Properly balanced, cilantro shifts from being a sharp spice to a refined, expressive culinary note.