Coriander, 0.1 kg Bunch

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  • Coriander, also known as cilantro or Chinese parsley, is an annual herb in the family Apiaceae.

  • It is a herb that is extensively used around the world as a condiment, garnish, or decoration on dishes. Its leaves and fruits have a recognizable and pleasant aroma and are commonly used raw, dried or cooked

  • You can use paper towel to dab them. Now fill a small glass jar with cool water and place the bunch of coriander so that end of the stem are submerged in the water. Keep the leaves of the coriander above the water. Now cover this coriander in glass jar with a ziplock bag.

  • Crispy Coriander Potatoes


    1 1/2 pounds small red potatoes
    2 tablespoons vegetable oil
    1 teaspoon fennel seeds
    1 teaspoon ground coriander
    1/2 teaspoon turmeric
    1/2 teaspoon dried thyme
    1 teaspoon kosher salt
    1/2 teaspoon ground black pepper
    2 tablespoons minced fresh cilantro
    Squeeze fresh lime or lemon, optional


    1. Throw the potatoes in a large pot, cover with room temperature water, and season with salt. Set on a high flame and bring to a boil. Reduce to a simmer and cook until a fork inserted into the potatoes draws out without resistance, 15 to 20 minutes. Drain and set aside to cool. Once they're cool enough to handle, cut each potato into bite-size pieces.
    2. In a large skillet or wok, warm the oil until it's shimmering but not smoking. Add the fennel seeds; they should sizzle upon contact with the oil. Immediately add the potatoes, coriander, turmeric, thyme, salt, and pepper. Stir-fry until the potatoes get crispy and golden brown on the outside. Finish with the fresh cilantro and lime juice and serve.