A herb widely used in Indian cuisine, cilantro has lacy green leaves and a pungent flavour. The seed is known as coriander. Although cilantro and coriander come from the same plant, their flavours are different and cannot be substituted for each other.
All parts of the plant are edible, but the fresh leaves and the dried seeds are the most commonly used in cooking. Coriander is used in Middle Eastern, Mediterranean, Indian, South Asian, Mexican, Latin American, Chinese, African and Southeast Asian cuisines.
The leaves spoil quickly when removed from the plant and lose their aroma when dried or frozen. Chopped coriander leaves are used as a garnish in Indian dishes. As heat diminishes their flavour, coriander leaves are usually used fresh or added to a dish immediately before serving.
Health benefits
Cilantro, like many herbs and spices, contains antioxidants that can delay or prevent the spoilage of food seasoned with it. Both the leaves and the seeds contain antioxidants, but the leaves have a stronger effect.
Chemicals derived from cilantro have been found to have antibacterial activity. Coriander seeds are used in traditional Indian medicine as a diuretic by boiling equal amounts of coriander and cumin seeds, and then cooling and consuming the resulting liquid. It is also regarded as a digestive aid. Cilantro is believed to reduce cholesterol levels in the body.
Now, for a recipe.
Parsley Cilantro Pilaf
Ingredients
Rice: 500 gm
Coriander leaf paste: 50 gm
Oregano: 10 gm
Basil: 20 gm
Olive oil: 25 gm
Parmesan cheese: 20 gm
Salt to taste
Butter: 25 gm
Chopped garlic: 20 gm
Chopped onion: 2
Chopped celery: 1 stick
Vegetable stock: 1.5 litres
Method: Wash the rice 3-4 times and soak it in water for about 30 minutes. Take a pan and pour the olive oil in it. Sauté garlic, onion and celery till the onion is translucent. Now add coriander paste and sauté it for a few minutes.
Add the soaked rice to the above and mix well. Put stock and cover with lid. Cook for 10 to 15 minutes over low heat.
When the rice is done add shredded basil, parsley and Parmesan cheese and serve hot.
V.K. Chandrassekaran, Executive Chef, Vivanta by Taj - Connemara
