Jil-je-lan

Fresh coriander. The soft, floppy green leaves of coriander look like parsley with a lacy leaf. The leaves don't smell strong until they are bruised or chopped finely. Coriander gives an essential flavour to Arabic dishes (hot & cold) and it is also used as a decoration. To achieve the maximum flavour from coriander, pound a bunch of coriander with garlic and ginger and a little salt. This mixture can be stored in the fridge for a week.
Category:Arabian Food Glossary