Coriander leaves, known as dhania across South Asian kitchens and cilantro in many parts of the world, are among the most reached-for herbs in UAE homes, prized for their bright, citrusy freshness that lifts everything from curries to salsas. In Indian and Pakistani cooking, a generous handful goes into dals, biryanis, and chutneys, ground with green chillies, mint, and lemon for a tangy accompaniment to grilled meats. Middle Eastern kitchens use it in tabbouleh-style salads, stirred through hummus, or scattered over grilled kebabs and shawarma for a fresh finish. Its delicate leaves lose flavour quickly with prolonged cooking, so it's best added toward the end of a dish or used raw as a garnish rather than simmered for long periods.

When buying, choose bunches with deep green, unwilted leaves and firm stems, avoiding any that look slimy or have yellowing tips, since these spoil fastest. To store it well, trim the stem ends and stand the bunch upright in a jar of water in the fridge, loosely covered with a bag, which can keep it fresh for over a week. Some people find the taste soapy due to a genetic sensitivity to certain aldehydes in the leaf, which is entirely normal.

QuicKart stocks it fresh daily, and you can also see more green leafy vegetables online, with free delivery across the UAE on every order.