Also known as Chinese parsley, coriander leaves are
well loved by Middle Eastern cooks for their intense
flavour. Part of the parsley family, the plant also has
edible roots and fruits. The roots are most famously
used by the Thais, who grind them into a paste or boil
them in a spicy soup. The fruits, when dried, are better
known as “coriander seeds”, which are used by many
cultures around the world as a spice. Coriander seeds are
a key ingredient of curry powders.
Dill is a member of the parsley family and has short,
feathery leaves, which are often used in rice or stew
dishes. Plain rice is mixed with chopped dill so that it
becomes not only aromatic, but also speckled green and
very pretty. Dill is also included in herb mixtures that
are used to flavour meat-based stews. The herb has a
mainly warm aroma with a sour undertone.
The tanginess of these deep red berries are even more
concentrated when they are dried. When preparing
Zereshk Polo (Barberry Rice), we usually sauté them
with a little oil and some sugar to counter the sourness.
In Iran, barberries (Berberis vulgaris) are believed to
have medicinal properties and a variety of food items,
such as jam or syrup, are made from them. Barberry
juice is also drunk. The Khorasan region in northeastern
Iran is the country’s largest producer of barberries.
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