Sadaf Dried Cilantro Leaves, 42gr

برگ گشنیز خشک صدف — ۴۲ گرم

Sadaf Dried Cilantro Leaves (barg-e gashniiz-e khoshk — dried coriander leaf) are dried cilantro leaves — the aromatic, distinctively bright, and gently citrusy herb leaf of the coriander plant, entirely different in flavour and culinary use from coriander seed despite coming from the same plant. Fresh cilantro (gashniiz) is one of the essential herbs of Persian cooking — a core component of the ghormeh sabzi herb base alongside dried parsley and dried fenugreek, an ingredient in sabzi polo (Persian herb rice), and a staple of the Persian fresh herb platter (sabzi khordan) — and dried cilantro provides a convenient, shelf-stable pantry form of this herb for use in cooked dishes when fresh cilantro is not to hand. Dried cilantro is best understood as a cooking herb rather than a fresh substitute: the drying process mutes cilantro’s characteristic bright, citrusy, and slightly floral freshness considerably, concentrating its earthy, herbal character instead, making dried cilantro well-suited to cooked applications — stirred into sauces, soups, rice dishes, stews, and herb bases during cooking where its gentler, more concentrated herbal note can contribute without the expectation of fresh herb brightness. For dishes that specifically call for the vibrant, citrusy freshness of raw cilantro as a finishing herb or garnish, fresh cilantro is always preferred; dried cilantro serves best where a background herb depth is needed in a cooked preparation. Sadaf delivers trusted, consistent quality. The compact 42gr jar is a practical pantry size.

Stir a generous tablespoon of dried cilantro into the ghormeh sabzi herb base alongside dried parsley and dried fenugreek for a convenient, pantry-ready herb mix when fresh herbs are not available, add to Persian sabzi polo herb rice preparations during cooking for a background herbal cilantro note in the finished rice, use in Persian-style herb and vegetable soups, ash preparations, and lentil dishes for a gentle, earthy cilantro depth cooked into the dish, stir into Middle Eastern sauces, lamb stews, and herb-based preparations during cooking for a muted, concentrated herbal coriander leaf note, use in spice rubs and dry marinades for lamb, chicken, and fish alongside cumin, coriander seed, and turmeric for a herbal, aromatic spice coat, or rehydrate briefly in warm water and add to rice dishes, grain preparations, and stuffed vegetable fillings for a softened, hydrated herb addition. A pantry-convenient dried herb for Persian cooking — best used in cooked dishes where its earthy, concentrated herbal character shines.

• Sadaf Dried Cilantro Leaves (barg-e gashniiz-e khoshk) — dried coriander herb leaf; earthy, concentrated cilantro flavour; best in cooked applications
• 42gr jar — compact pantry size for ghormeh sabzi herb base, sabzi polo, Persian soups, and herb stews
• Trusted Sadaf quality — one of the most recognised brands in Persian and Middle Eastern pantry staples
• Use in ghormeh sabzi, sabzi polo, ash, and Persian herb soups — note: dried cilantro is a cooking herb; for fresh garnishing use fresh gashniiz
• Available at Vicinity Mart — your trusted source for authentic Persian herbs, spices, and pantry essentials