In appearance, the shape of the leaves of cilantro is almost indistinguishable from parsley. But its taste and smell are completely different from parsley. She doesn’t look like anything! There is something exotic about her.
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What does cilantro smell like?.. The ancient Greeks were the most accurate in this, they even gave the appropriate name to this herb: in translation from ancient Greek, the name cilantro (“koris”) is translated as … a bug. But the Greeks, apparently, were cunning, called greens an unsightly word, and they themselves used it very widely. It’s good weed!
Where does cilantro come from?
Most likely, the homeland of cilantro is the southeastern regions, where it is still found in the wild. And in a cultivated form, more than half of the globe knows it. Without fragrant cilantro leaves, Algerian sorba soup and a variety of Moroccan kemia snacks, South American ceviche and traditional Vietnamese pho broth are inconceivable.
What is edible in cilantro?
Not only cilantro greens are edible, but also its miniature seeds, similar to peppercorns. Seeds have another name — coriander. Even those who ignore fresh cilantro are familiar with these seeds. Coriander is seasoned with Indian curries, Indonesian and Caribbean dishes.
Cilantro roots are also added to food. In southeast Asia, a seasoning made from a mixture of dried cilantro root with garlic and pepper is very popular.
Composition of cilantro
Cilantro is green, and therefore low-calorie: only 23 kcal per 100 g. And, like any green, it is rich in fiber. And in addition to this — a whole range of vitamins and minerals. Cilantro contains vitamins E, C, A, vitamins of group B, vitamin P (rutin), which promotes cell regeneration, K, which regulates blood clotting and participates in the “structure” of bones and connective tissues, as well as normalizing the functioning of the gallbladder and liver. Zinc, manganese, iron, selenium, copper, potassium, sodium, magnesium, phosphorus, calcium — all this is in fragrant cilantro leaves and stalks. Particular attention should be paid to copper: it is involved in the formation of collagen, one might say, “builds” the beauty of the face and body.
Cilantro also contains organic fatty acids: linoleic, myristic, oleic, palmitic and stearic. Linoleic acid is involved in the processes of fat metabolism in the body, it is very important for those who seek to maintain their normal weight. Myristic acid stabilizes the structure of proteins, oleic acid is “responsible” for vivacity and energy, and palmitic and stearic acid act as stimulants for the work of oleic acid.
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Can cilantro be harmful?
Of course, it can, if you get too carried away with it. An excess of cilantro in a woman’s diet can lead to a violation of the monthly cycle, in men — to sleep disorders, weakening of potency, and memory loss.
But above all, coriander greens are contraindicated in gastritis, hyperacidity, heart disease, hypertension, thrombophlebitis, thrombosis and diabetes.
How to choose and store cilantro?
A good cilantro should be juicy, rich green in color, with well-developed carved leaves. Withered and yellowed leaves acquire an unpleasant pungent taste.
Store cilantro like any other green: in the refrigerator, in the vegetable compartment, or on the kitchen table in a glass of cool water.
Little tricks
Cilantro, like any fragrant greens, should not be subjected to prolonged heat treatment, so it is added to dishes at the last moment. A very important nuance. Cilantro has a delicate and fragile aroma, but its seeds, coriander, have a denser, more expressive smell. He needs to be treated with more restraint.
What is cooked with cilantro?
Fresh cilantro, like its coriander seeds, is the perfect accompaniment to Oriental and Southeastern cuisines. Coriander greens will perfectly set off Vietnamese dishes, crushed or ground seeds — Indian. Cilantro also occupies a worthy place in European cuisine. It goes well with sardines in any form, its greens bring a special, incomparable note to veal tartare.
Lamb tagine with dried apricots and cilantro
Cooking time: 1 h 30 min.
For 4 servings:
- 800 g lamb
- 200 g of dried apricots
- 100 g black olives
- 3 onions
- 2 young zucchini
- 80 g almonds
- 1 bunch cilantro
- 1 chicken stock cube
- 1/4 tsp ground cinnamon
- 1 tsp ground cumin
- 1/4 tsp ground ginger
- 1/4 ground coriander
- olive oil
- salt
Grind the broth cube and dissolve in 200 ml of hot water. Wash the zucchini, dry and cut into circles.
Rinse the meat, dry it, cut into cubes and fry in a saucepan in a small amount of oil. Transfer the fried meat to another bowl.
Peel the onion, cut it into lengthwise slices and put it in an even layer on the bottom of the stewpan where the meat was cooked. Put the meat on the onion, sprinkle with spices, salt and pour in the broth. Arrange olives, dried apricots and zucchini on top. Cook covered over low heat for 1 hour.
Fry the almonds in a pan without adding fat. Rinse cilantro, sort, dry, cut off leaves from twigs.
Arrange the finished tajine on serving plates, sprinkle with almonds and cilantro leaves.
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Spaghetti with lemon and cilantro
Cooking time: 25 min.
For 4 servings:
- 500 g spaghetti
- 1 chicken stock cube
- juice and zest of 2 lemons
- 100 g butter
- 1 bunch cilantro
- salt pepper
Rinse cilantro, sort, dry, cut off leaves from twigs. Cool the butter and cut into small cubes.
Combine lemon juice and zest in a small saucepan, bring to a boil and simmer for 2 minutes over low heat. Add the butter and beat with a whisk until a homogeneous light mass is obtained. Salt and pepper the sauce and keep hot until serving.
Boil spaghetti in a sufficient amount of boiling water with a crushed bouillon cube. Drain the spaghetti in a colander, transfer to a deep bowl, pour over the sauce and mix. Divide spaghetti among serving bowls. Garnish the dish with fresh cilantro leaves, if desired.
Tabbouleh bulgur-quinoa with greens
Cooking time: 40 min.
For 4 servings:
- 150 g mixed quinoa with bulgurom
- 1/2 large lettuce cucumber
- 200 g cherry
- 1 bunch cilantro
- ½ bunch of chives
- 4 sprigs of mint
- 5 young onions
- 10 radishes
- 100 g light raisins
- Juice of 2 lemons
- 2 Art. l. olive oil
- salt pepper
Boil the quinoa with bulgur as directed on the package. Drain excess liquid, let the cereal cool completely. Wash the radishes, dry them and cut into thin slices.
Wash the tomatoes, pat dry and cut into quarters. Peel young onions and cut into thin rings. Cucumber cut into cubes. Wash chives, cilantro, mint, sort, dry and chop finely.
Mix prepared foods in a deep bowl, add raisins, drizzle with lemon juice and olive oil, salt and pepper to taste. Before serving, sprinkle the dish with circles of radish.
