Coriander
The fresh leaves of the coriander plant, with a strong, citrusy and pungent aroma.
Fresh coriander is sold in larger supermarkets, and more reliably and cheaply in Turkish, Middle Eastern or Asian grocers, where it usually comes in large bunches.
Substitute:
There is no real substitute, because its distinctive aroma cannot be reproduced. Flat-leaf parsley adds the fresh green note, but tastes noticeably milder and different.
Used in
BazheGeorgian walnut sauce with garlic, blue fenugreek and coriander25 minChashushuli with VealTender veal in a spiced tomato and onion sauce with khmeli-suneli100 minKuchmachiGeorgian braised offal with garlic, cilantro and pomegranate seeds2 hKupatiGeorgian pork sausages, heavily spiced and slowly browned over embers3 hMegruli KhachapuriCheese-filled yeast bread with molten sulguni baked on top2,5 hSoko Ketseze SulgunitMushroom caps with butter and melted sulguni, hot from the clay pan45 min