Coriander two ways, new kitchen goodies and Fiesta Friday…

This weekend it is my honour to co host Fiesta Friday, along with Quinn from the blog Dad What’s 4 Dinner. We hope that lots of you will join us and bring your wonderful dishes. 

Before I get onto my dishes of food, let me show you my beautiful new actual dishes; this time last week I was visiting the BBC Good Food Show as a guest of the lovely Gill from Sytch Farm Studios. The show was as busy as ever, full of great food, new products and lovely kitchenware, none more so than the items that Gill makes by hand..

…of which several just had to come home with me…

…along with the board that was made by Gill’s equally talented partner, Jon. They are such a wonderfully creative pair and I love everything they make! This beautiful bowl just makes me smile daily..

…look at that colour!!! I love it πŸ™‚ 

Anyway, enough of my Sytchware love affair, let’s talk coriander..

I buy at least two huge bunches of fresh coriander weekly, rarely without a plan, but it always gets used, whether in salads, sauces, curries, dips; this week was the same. 

And then I saw a post on Instagram by a lady that I follow for a Georgian style walnut and coriander paste; it included spices, and garlic, olive oil and pomegranate molasses…what’s not to like???? 

So this is my version, and it was lovely!!! I used a mixture of walnuts, almonds and pumpkin seeds (both of which I’d already roasted), mainly because I didn’t have enough walnuts. You can use all walnuts or mix it up. 


A large bunch of fresh coriander, leaves stripped from stalks (don’t throw the stalks away – details below)

A handful of fresh walnuts

A handful of almonds

A handfuls of toasted pumpkin seeds 

2-3 cloves garlic, peeled 

1-2 tbsp ‘khmeli suneli’ spice mix – I made may own from this recipe 

A couple of good glugs of pomegranate molasses and the same of olive oil


All in a blender and whizz it up, keeping it still a bit rustic, not too smooth. Add additional olive oil and/or pomegranate molasses to taste if necessary 

I found that it thickened up a bit by day two and I loosened it up with a bit of water 

Use it as a dip, spoon it over roasted vegetables, as a filling for a roasted sweet potato, or eat straight from the bowl with a spoon…or mix with chickpeas like I did as a side dish…

And of course, I whizzed up some of these chickpeas with some tahini and water to make a dip which I enjoyed with my lunch today..

With a pile of leftover stalks I decided to whizz them up into something else – I end up with so many stripped stalks in my kitchen, I literally spend hours and hours stripping parsley and coriander leaves from stalks, I view it as a form of meditation, but recently I’ve started utilising the stalks too – and so on this occasion I created a paste/pesto with coriander stalks, pumpkin seeds, sunflower seeds and za’atar, and it worked really well..


A pile of coriander stalks

A handful of toasted pumpkin seeds

A handful of toasted sunflower seeds 

2-3 garlic cloves, peeled

2-3 tablespoons za’atar spice mix

Lots of olive oil

Salt to taste 


Whizz in a blender, keeping it rustic and maintaining some crunch from the seeds 

Again, if you have some left and it thickens overnight, loosen up with a splash of water 

Use as a dip, as a pesto, whatever you fancy! I added it to all sorts of dishes and salads.

I hope you like my coriander ideas, and that you’ll join us at Fiesta Friday and see what everyone else brings along. 

Happy Friday! 

79 thoughts on “Coriander two ways, new kitchen goodies and Fiesta Friday…

  1. Life Diet Health

    Such gorgeous patterned dishes πŸ™‚ and look at that colour… so bright and, well… colourful! πŸ˜› I’m sure you know I’m going to comment on the chickpeas first! They look so yummy – I must try that very soon (I’ll will my coriander plant to grow a bit more)! Both pastes sound equally delicious and I love all your photos (making me hungry)! Have fun co-hosting this weekend xxx

    Liked by 1 person

      1. kbeezyisviral

        Please keep an eye out for my two novel releases in the next couple of months: The False Reality Of Martin and Ladies Prism. These novels will change the world, irrevocably.

        Liked by 1 person

  2. sallybr

    As I mentioned, I am in love with your dishes… impossible not to be, they are perfect! Elegant, but with a fun and playful look to them… gorgeous!

    I also love coriander and will be using some in a dish tomorrow, that should be part of The Secret Club next month… so for now, I need to keep it a secret, but I think you will like it! (wink wink)

    Liked by 1 person

  3. petra08

    After many years of not liking coriander at all I love it and can’t stop adding it to as many dishes as possible, What a great way to serve it and I love the bowls! πŸ™‚ Happy midsummer!

    Liked by 1 person

      1. petra08

        Hello Elaine I missed this, the weather is funny rain one moment and sunny the next! Am hoping for a total week of summer next week, without the rain! πŸ™‚

        Liked by 1 person


    Love the pottery – I look forward to the Ann Arbor Art Show every July where there are lots of good potters ranging from reasonable to very expensive wares. I am not a cilantro fan (use to feel alone until my favorite chef, Ina Garten said she didn’t like it either). Always can sub parsley and create a totally different taste. Thanks for co-hosting πŸ™‚

    Liked by 1 person

    1. Elaine @ foodbod Post author

      I do love pottery!! We had a great series here last year called ‘the great pottery throwdown’ on BBC2 which was fabulous, seeing people actually making ceramics.
      I know not everyone likes coriander, and I thought maybe I should have included a note for those people; yes, it could be substituted with parsley, basil, dill…whatever people’s choices are. I would say though that the taste of the coriander isn’t strong…x

      Liked by 1 person

  5. Michelle

    Hi Elaine!
    I saw this @ Fiesta Friday!
    I love these coriander recipes!
    I think I’ll try your therapy with stripping leaves, sounds niceπŸ˜€
    Thanks for the recipes.
    Have a great weekend!

    Liked by 1 person

  6. Johanne Lamarche

    Hi Elaine! Touring English gardens with Lady Katherine Astor of Kirby House at Inkpen. The English country side is absolutely breathless! We will be in Hampshire tomorrow. Enjoying your country very much. Regards!

    Johanne Lamarche


    Liked by 1 person

      1. Johanne Lamarche

        tomorrow we are at Sigginghurst, Monday Woolton Hill House and Tuesday Harbrook, Ramsbury. Home Wednesday. We are at Kirby House for dinner every night in Inkpen. Having the most wonderful meals. British cuisine has come a long way.

        Liked by 1 person

  7. anotherfoodieblogger

    It’s always puzzled me why the US and UK call the same thing so much different. It’s cilantro here of course. Same with eggplant vs. aubergine. WTH? Anyways, the dishes, the dips and all that look fabulous Elaine! Jealous of those new dishes, lol. xo

    Liked by 1 person

  8. apuginthekitchen

    Lovely lovely dishes, I do love pottery, gorgeous colors. I hate to admit I throw away the stems of my parsley and cilantro, I wont’ anymore and use them as you do. That dip/marinade with the pom molasses sounds amazing. Thanks for co hosting this week!!

    Liked by 1 person

    1. Elaine @ foodbod Post author

      Thank you πŸ™‚ I’ve thrown away so many stalks too, but definitely not any more, they’re full of flavour too, just need to be used in a way that doesn’t feel like you’re just eating stalks!! xx

      Liked by 2 people

      1. apuginthekitchen

        Grinding them is a great way ensure that. When I make chimichurri or pesto I always us the stems but anything else have been throwing them away, what a waste I can’t believe I never thought of this.

        Liked by 1 person

  9. Zeba@Food For The Soul

    Love the use of cilantro…I usually panic when I don’t have cilantro on hand so have found good ways to freeze it. I keep a bottle of homemade cilantro chutney in the fridge to pour over everything:) Lovely post and that pottery is exquisite!

    Liked by 1 person

  10. Mastering Persian Cooking

    Coriander never goes to waste in my kitchen. If I don’t use the stems I add them to my stock. It’s my favorite herb and goes on everything I make from soups and salads to main dishes. I love your recipes and will definitely try them. Thank YOU πŸ™‚

    Liked by 1 person

    1. Elaine @ foodbod Post author

      Hi Teresa, I can tell you for a fact that they do ship overseas πŸ™‚
      If you are on Instagram, if you find sytchfarmstudio you will be able to see even more of Gills fabulous wares and lots more of the colours and shapes and sizes available – I love it all!!!!


  11. Gerard Villanueva

    Great ideas for cilantro! I had not come across a Georgian spice paste until now. Thanks for introducing it. It looks very tasty and versatile!
    I usually munch on a couple of the cilantro stems before the rest go in a compost pile. At work, I either finely chop it and add to some soups or add it the stock du jour.

    Liked by 1 person

  12. Sophie33

    I happen to have big bunches of fresh coriander in my allotment garden so I need to make these 2 glorious tasty looking dips! Yummmm! I also love your cool bowls! yes! πŸ™‚ xxx

    Liked by 1 person

  13. Susan

    I LOVE the dishes and the dishes πŸ™‚ I also LOVE coriander. I didn’t when I first tried it years ago, and then I stuck with it. What do you know? You can grow to love it! Old dog; new tricks!

    Liked by 1 person

  14. Pingback: Herbs and nuts ‘pesto’… | foodbod

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