Type what you have

Ingredients

• ✓ coriander
• delicata squash
• cooking spray
• cumin
• black pepper
• sea salt
• sage

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Trim both ends from squash. Slice crosswise into 1/8-inch-thick rings, keeping seeds as intact as possible. Arrange rings (with seeds) in a single layer on the prepared baking sheet. Coat with cooking spray. Sprinkle with cumin, coriander, and black pepper.
3. 3 Roast in the preheated oven for 20 minutes. Flip rings; continue baking until tender and browned, about 20 minutes more. Sprinkle with flaky salt and garnish with sage leaves.

By VirginiaWillis

Ingredients

• ✓ coriander
• corn
• flat-leaf parsley
• mint
• jalapeno pepper
• garlic
• olive oil
• aleppo pepper
• lemon zest
• lemon juice
• sea salt
• black pepper

Instructions

1. 1 Preheat a grill pan or outdoor grill over high heat. Lightly oil grate.
2. 2 Add ears of corn to pan and grill, turning occasionally, until lightly charred on all sides and tender, 12 to 15 minutes.
3. 3 Transfer corn to a cutting board. Let stand until cool enough to handle, about 5 minutes. Cut kernels from cobs. Discard cobs or reserve for another use. Coarsely chop 1/4 cup parsley leaves and transfer to a large bowl. Add remaining 1/2 cup parsley leaves, the corn, mint, jalapeño, garlic, oil, Aleppo pepper, coriander, lemon zest, and lemon juice to bowl. Stir to combine. Season with salt and black pepper. Serve salad immediately or chill, covered, overnight.

By VirginiaWillis

Ingredients

• ✓ coriander
• butter
• onion
• okra
• cumin
• ginger
• black pepper
• salt

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add onion and cook until tender. Stir in okra and season with cumin, ginger, coriander, pepper, and salt.
2. 2 Cook and stir for a few minutes, then reduce the heat to medium-low and cover the pan. Cook, stirring occasionally, until okra is tender, about 20 minutes.

By CALIGAL76

Ingredients

• ✓ coriander
• sweet potato
• cinnamon
• cardamom
• ginger
• brown sugar
• kosher salt
• black pepper
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Rinse sweet potato fries with cold water and drain. Spread onto a baking sheet.
3. 3 Stir cinnamon, cardamom, ginger, coriander, and brown sugar together in a bowl; sprinkle over fries. Drizzle olive oil over fries.
4. 4 Bake in the preheated oven until tender, about 30 minutes. Season with salt and pepper to serve.

By MsChae916

Ingredients

• ✓ coriander
• baking potato
• milk
• butter
• curry powder
• salt
• turmeric
• garlic powder
• onion powder
• cayenne pepper

Instructions

1. 1 Place potatoes in a large pot and cover with salted water. Bring to a boil at medium-high heat; cook until tender, about 10 minutes. Drain; return potatoes to the pot.
2. 2 Add milk, butter, curry powder, salt, turmeric, garlic powder, onion powder, coriander, and cayenne pepper to the pot.
3. 3 Mash potatoes with a potato masher until smooth and seasonings are evenly distributed.

By Chef Mo

Ingredients

• ✓ coriander
• patty pan squash
• red onion
• olive oil
• salt
• black pepper
• butter
• lemon zest
• lemon juice
• chive

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
2. 2 Cut squash into 1/2-inch wedges. Slice onion vertically into thin slices. Combine squash, onion, oil, coriander, salt, and pepper in a large bowl; toss to coat. Spread in an even layer on the prepared baking sheet. Set bowl aside.
3. 3 Bake in the preheated oven until squash is tender and slightly browned, 20 to 25 minutes.
4. 4 Combine butter, lemon zest, lemon juice, and chives in the reserved bowl. Add squash; toss well and serve.

By Allrecipes Member

Ingredients

• ✓ coriander
• carrot
• orange juice
• water
• salt
• black pepper
• butter
• panko bread crumb
• orange zest
• garlic
• parsley

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Cut carrots on an extreme bias into long 3/8-inch-thick slices. Arrange in a 9x13-inch baking dish. Add orange juice, water, coriander, and salt and pepper; toss to coat.
3. 3 Roast until tender, 30 to 35 minutes, turning halfway through roasting time and drizzling with 1 tablespoon melted butter (and adding additional water if juices begin to scorch).
4. 4 Meanwhile, stir together bread crumbs, remaining 1 tablespoon melted butter, orange zest, and garlic in a small bowl. Sprinkle over carrots; roast until panko is lightly browned, about 5 minutes more. Garnish with chopped parsley leaves.

By VirginiaWillis

Ingredients

• ✓ coriander
• water
• tea bag
• bay leaf
• chickpea
• vegetable oil
• onion
• tomato
• cilantro
• cumin seed
• ginger root
• garlic
• turmeric
• onion
• cayenne pepper
• garam masala

Instructions

1. 1 Place 2 cups water, tea bag, and bay leaf into a pot and bring water to a boil. Reserving about 1/2 cup garbanzo beans, stir beans into boiling water. When beans are heated through, discard tea bag and bay leaf. Remove from heat. Drain beans, reserving water, and set aside.
2. 2 Heat 2 teaspoons oil in a skillet over medium heat and sauté sliced onion until tender. Remove from heat, cool, and mix in reserved garbanzo beans, 1 tomato, and 1/2 the cilantro leaves. Set aside.
3. 3 Heat remaining oil in a skillet over medium heat. Blend in coriander, cumin seeds, ginger, and garlic. Cook and stir for 15 to 20 seconds, until lightly browned. Mix in turmeric. Stir chopped onion into the skillet and cook until tender. Mix in remaining tomatoes. Season with salt, cayenne pepper, and garam masala. Bring tomato liquid to a boil and cook about 5 minutes. Stir in boiled garbanzo beans, sliced onion mixture, and enough of the reserved water to attain a thick, gravy-like consistency. Continue to cook and stir 5 minutes. Garnish with remaining cilantro leaves to serve.

By SHAMMI EDWARDS

Ingredients

• ✓ coriander
• chicken
• black bean
• chicken broth
• tomato
• green chile pepper
• corn
• onion
• jalapeno pepper
• garlic
• chili powder
• red pepper flake
• cumin
• salt
• black pepper
• sour cream

Instructions

1. 1 Place chicken, black beans, chicken broth, tomatoes with green chile peppers, corn, onion, jalapeno peppers, garlic, chili powder, red pepper flakes, cumin, coriander, salt, and black pepper in a slow cooker; cook on Low for 8 hours. Serve with about 1 tablespoon sour cream on each serving.

By Beth

Ingredients

• ✓ coriander
• black pepper
• cumin
• paprika
• clove
• nutmeg
• cinnamon
• cardamom

Instructions

1. 1 Stir black pepper, cumin, paprika, coriander, cloves, nutmeg, cinnamon, and cardamom together until evenly blended. Store in an airtight container.

By orayeena

Ingredients

• ✓ coriander
• salt
• water
• garlic
• thyme
• oregano
• harissa
• sesame seed
• cumin seed
• sumac
• pickling cucumber

Instructions

1. 1 Pour water into a 1-gallon glass jar with a lid and dissolve salt. Add garlic followed by thyme, oregano, and harissa.
2. 2 Heat coriander, sesame seeds, and cumin seed in a dry pan over medium-low heat, stirring to avoid burning, until fragrant, about 30 seconds. Add toasted spices to the salt mixture along with sumac. Cover tightly with a lid and shake to combine.
3. 3 Place as many cucumbers as will fit into the jar while remaining submerged in the brine. Keep sealed in the refrigerator for 10 days to pickle.

By veithk

Ingredients

• ✓ coriander
• almond
• sesame seed
• red chile powder
• turmeric
• onion salt
• celery salt
• cumin seed
• cayenne pepper

Instructions

1. 1 Grind almonds into small pieces using a mortar and pestle. Add sesame seeds, red chile powder, turmeric, onion salt, celery salt, cumin seeds, coriander, and cayenne; mix well.

By pixiedust

Ingredients

• ✓ coriander
• paprika
• black pepper
• cumin
• cinnamon
• clove
• cardamom
• star anise
• nutmeg

Instructions

1. 1 Combine paprika, pepper, cumin, coriander, cinnamon, cloves, cardamom, star anise, and nutmeg in a bowl and mix well. Store in an airtight container for up to 6 months.

By Ayda

Ingredients

• ✓ coriander
• vegetable oil
• ground turkey
• onion
• cilantro
• egg
• garlic
• green chile pepper
• paprika
• chili powder
• salt

Instructions

1. 1 Preheat the grill for medium heat and lightly oil the grate.
2. 2 Combine turkey, onion, cilantro, egg, garlic, chile pepper, coriander, paprika, chili powder, and salt in a large bowl; mix thoroughly. Divide mixture into twelve 1/4-cup portions; roll into log-shaped ovals and place on a baking sheet.
3. 3 Grill ovals over indirect heat, turning occasionally, until no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Susan

Ingredients

• ✓ coriander
• sweet potato
• chickpea
• olive oil
• tahini
• lemon juice
• lemon zest
• cumin
• white pepper
• sea salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Poke holes all over sweet potatoes with a fork.
3. 3 Roast sweet potatoes in the preheated oven until soft, about 45 minutes; let cool. Cut sweet potatoes in half lengthwise.
4. 4 Combine garbanzo beans and olive oil in a blender and pulse several times to mash. Scoop flesh out of sweet potato peels and add to the blender; pulse to combine. Add tahini, lemon juice, lemon zest, cumin, coriander, white pepper, and sea salt to mixture; blend until smooth, adding reserved garbanzo bean liquid as needed to make a smooth, creamy hummus.

By mickdee

Ingredients

• ✓ coriander
• fava bean
• red onion
• parsley
• cilantro
• dill
• garlic
• salt
• cumin
• sesame seed
• vegetable oil

Instructions

1. 1 Place fava beans into large bowl and cover with several inches of water. Let soak, 8 hours to overnight. Drain.
2. 2 Combine soaked fava beans, red onion, parsley, cilantro, dill, garlic, coriander, salt, and cumin in a food processor; process to a dough-like consistency.
3. 3 Heat a skillet over medium heat. Add sesame seeds; cook, stirring occasionally, until toasted, about 5 minutes. Transfer to a large plate.
4. 4 Shape fava bean mixture into about 50 balls. Roll balls in sesame seeds to coat.
5. 5 Fill a large saucepan 1/4 full with oil; heat over medium heat. Fry fava bean balls in batches until golden brown, 3 to 5 minutes per batch. Drain on paper towels.

By Gamila Salem

Ingredients

• ✓ coriander
• flat-leaf parsley
• cilantro
• ice cube
• bird's eye chile pepper
• garlic
• lemon
• cumin
• salt
• pepper
• olive oil

Instructions

1. 1 Wash and dry parsley and cilantro; place into a food processor. Add ice cubes, chiles, garlic, lemon juice and zest, cumin, coriander, salt, and pepper. Drizzle in 2 tablespoons olive oil. Blend until a smooth paste is achieved, adding more oil as needed.
2. 2 Transfer sauce to a covered container and refrigerate until flavors meld, at least 1 hour.

By Buckwheat Queen

Ingredients

• ✓ coriander
• lemon
• olive oil
• garlic
• paprika
• cumin
• red pepper flakes
• salt
• turmeric
• black pepper
• cinnamon

Instructions

1. 1 Zest lemons until you have 1 tablespoon zest. Juice both lemons.
2. 2 Combine lemon zest and juice with olive oil, garlic, paprika, cumin, coriander, pepper flakes, salt, turmeric, pepper, and cinnamon in a glass jar. Seal jar with a lid and shake vigorously to combine.

By Bibi

Ingredients

• ✓ coriander
• yogurt
• lemon juice
• olive oil
• tomato paste
• garlic
• cumin
• salt
• black pepper
• red pepper flakes
• chicken breast

Instructions

1. 1 Whisk yogurt, lemon juice, olive oil, tomato paste, garlic, cumin, coriander, salt, pepper, and red pepper flakes together in a bowl. Mix in chicken strips. Cover bowl with plastic wrap and place in the refrigerator to marinate, 8 hours to overnight.
2. 2 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
3. 3 Remove chicken from the bowl and arrange in a single layer on a broiling pan. Discard excess marinade.
4. 4 Broil chicken, turning once, until juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Christopher Walters

Ingredients

• ✓ coriander
• chickpea
• yellow onion
• parsley
• garlic
• all-purpose flour
• lemon juice
• salt
• cumin
• baking soda
• cayenne pepper
• oil

Instructions

1. 1 Gather all ingredients.
2. 2 Place dried chickpeas into a large container and cover with several inches of cool water; let stand 12 to 24 hours. Drain.
3. 3 Blend chickpeas, onion, parsley, garlic, flour, lemon juice, salt, cumin, coriander, baking soda, and cayenne pepper together in a food processor, scraping down the sides of the bowl as necessary, until mixture is finely ground and holds together when pressed.
4. 4 Transfer falafel mixture to a bowl, cover with plastic wrap, and refrigerate until flavors blend, 1 to 2 hours. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
5. 5 Divide falafel mixture into 12 portions and roll each with moistened hands to form a ball.
6. 6 Working in batches, cook falafel balls in hot oil until browned and crispy, about 5 minutes. Transfer to a wire rack to drain.

By John Mitzewich

Ingredients

• ✓ coriander
• paprika
• black pepper
• cumin
• cinnamon
• clove
• cardamom
• star anise
• nutmeg
• chicken tender
• salt
• olive oil
• red onion

Instructions

1. 1 Combine sweet paprika, pepper, cumin, coriander, cinnamon, cloves, cardamom, star anise, and nutmeg in a small bowl and stir to combine.
2. 2 Place chicken tenders on a plate and sprinkle one side with 2 teaspoons of the spice blend. Season with sea salt to taste. Turn tenders and sprinkle the other side with an additional 2 teaspoons of the spice blend; add salt to taste. Store remaining spice blend in an airtight container and reserve for another use.
3. 3 Heat a skillet over medium heat. Pour in olive oil once skillet is hot and heat until it shimmers. Carefully place chicken tenders into skillet one at a time, making sure they don't touch each other. Cook for 4 1/2 minutes, turn, and cook until chicken is no longer pink in the center and the juices run clear, about 4 1/2 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from skillet and drain on a paper towel-lined plate.
4. 4 Add onion to the same skillet and cook until soft and translucent, about 4 minutes. Remove onion slices and drain on paper towel-lined plate. Serve onions with chicken.

By Bibi

Ingredients

• ✓ coriander
• carrot
• grapeseed oil
• cumin
• salt
• black pepper
• yogurt
• tahini
• lemon juice
• garlic powder
• cayenne pepper
• parsley
• aleppo pepper

Instructions

1. 1 Preheat the air fryer to 390 degrees F (200 degrees C).
2. 2 Toss carrot sticks with oil, cumin, coriander, salt, and pepper in a large bowl. Transfer to the air fryer basket and set timer for 5 minutes. Shake the basket and continue cooking until carrots are tender and starting to brown, about 5 minutes more.
3. 3 Meanwhile, whisk yogurt, tahini, lemon juice, garlic, and cayenne in a small bowl. Season with salt.
4. 4 Plate carrots and drizzle the sauce on top. Garnish with parsley and aleppo flakes.

By LauraF

Ingredients

• ✓ coriander
• red lentil
• olive oil
• vegetable bouillon
• onion
• garlic
• cumin
• turmeric
• curry powder
• vegetable broth
• swiss chard

Instructions

1. 1 Soak lentils in a bowl with water to cover for 15 minutes.
2. 2 Heat olive oil and bouillon in a stockpot over medium heat. Add onions; cook and stir until translucent, about 5 minutes. Stir garlic, coriander, cumin, turmeric, and curry powder into onion mixture. Cook and stir until onion is tender and browned, adding a few spoonfuls of vegetable broth if needed to prevent burning, about 10 minutes more.
3. 3 Drain lentils and stir into onion mixture with remaining broth; bring soup to a boil. Cover stockpot, reduce heat, and simmer until lentils are soft, 30 to 45 minutes.
4. 4 Trim chard leaves, stack together, and cut into 3/4-inch strips. Stir chard into soup and cook until softened, about 10 minutes more.

By Carolyn LaLumiere Miller

Ingredients

• ✓ coriander
• water
• red lentil
• tomato
• carrot
• onion
• garlic
• chicken bouillon
• water
• cumin
• salt
• black pepper

Instructions

1. 1 Place 3 cups water, lentils, tomato, carrot, onion, garlic, and chicken bouillon in a stockpot over medium heat; cook until vegetables and lentils are softened, 20 to 25 minutes. Remove from heat and cool to lukewarm.
2. 2 Blend vegetable and lentil mixture with an immersion blender until smooth. Stir 1 cup water, cumin, sea salt, pepper, and coriander into soup; heat over medium heat until warmed.

By Dahlia Salem

Ingredients

• ✓ coriander
• chickpea
• cilantro
• flat-leaf parsley
• red onion
• garlic
• chickpea flour
• cumin
• sriracha sauce
• salt
• black pepper
• baking powder
• baking soda
• cooking spray

Instructions

1. 1 Soak chickpeas in a large amount of cool water for 24 hours. Rub the soaked chickpeas with your fingers to help loosen and remove skins. Rinse and drain well. Spread chickpeas on a large clean dish towel to dry.
2. 2 Blend chickpeas, cilantro, parsley, onion, and garlic in a food processor until a rough paste forms. Transfer mixture to a large bowl. Add chickpea flour, coriander, cumin, Sriracha, salt, and pepper and mix well. Cover bowl and let mixture rest for 1 hour.
3. 3 Preheat an air fryer to 375 degrees F (190 degrees C).
4. 4 Add baking powder and baking soda to the chickpea mixture. Mix using your hands until just combined. Form 15 equal-sized balls and press slightly to form patties. Spray falafel patties with cooking spray.
5. 5 Place 7 falafel patties in the preheated air fryer and cook for 10 minutes. Transfer cooked falafel to a plate and repeat with remaining 8 falafel, cooking for 10 to 12 minutes.

By Buckwheat Queen

Ingredients

• ✓ coriander
• olive oil
• beef top sirloin
• salt
• onion
• garlic
• tomato sauce
• tomato paste
• water
• okra
• cumin
• white pepper
• jalapeno pepper

Instructions

1. 1 Heat olive oil in a large saucepan over high heat. Sprinkle beef cubes with 1 tablespoon salt. Add beef cubes, onion, and garlic to the pan; cook until beef cubes begin to brown, about 5 minutes. Reduce heat to medium; continue to cook, about 3 minutes more. Transfer beef cubes to a bowl; set aside.
2. 2 Stir tomato sauce and tomato paste into the pan; add water, okra, coriander, cumin, and white pepper. Bring to a boil; season with salt. Reduce heat to low; simmer until okra is tender, 30 to 45 minutes.
3. 3 Return beef cubes to the pan; simmer until flavors are blended, about 10 minutes. Garnish servings with sliced jalapeño.

By najla

Ingredients

• ✓ coriander
• chickpea
• baking soda
• water
• sesame seed
• cumin
• salt
• baking powder
• black pepper
• red chili powder
• white sugar
• turmeric
• asafoetida powder
• vegetable oil

Instructions

1. 1 Place dried chickpeas in a bowl. Fill with water to cover; stir in baking soda. Soak at least 8 hours or overnight in refrigerator. Drain.
2. 2 Place soaked and drained chickpeas in a blender or food processor; blend to a paste.
3. 3 Pour water into chickpea paste and blend until smooth. Scrape down sides of blender with spatula if needed.
4. 4 Place sesame seeds, cumin, salt, baking powder, coriander, black pepper, red chili powder, sugar, turmeric, and asafoetida powder in blender with chickpea paste; blend until well mixed. Transfer chickpea mixture to a bowl.
5. 5 Chill chickpea mixture in refrigerator to allow flavors to blend, at least 1 hour and up to two days.
6. 6 Pour vegetable oil to a depth of 1 inch in a deep skillet over medium heat and heat to 370 degrees F (188 degrees C).
7. 7 Scoop up chickpea mixture by heaping tablespoons and form into balls the size of ping pong balls.
8. 8 Fry balls in hot oil until golden brown, 3 to 5 minutes on each side.

By Kathleen Woods Rubino

Ingredients

• ✓ coriander
• garlic
• salt
• ground lamb
• onion
• parsley
• cumin
• cinnamon
• allspice
• cayenne pepper
• ginger
• black pepper
• bamboo skewer

Instructions

1. 1 Mash garlic into a paste with salt using a mortar and pestle or the flat side of a chef's knife on your cutting board.
2. 2 Mix garlic into lamb with onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended.
3. 3 Form mixture into 28 balls. Form each ball around the tip of a skewer, flattening it into a 2-inch oval; repeat with remaining skewers. Place kebabs onto a baking sheet, cover, and refrigerate for at least 30 minutes, or up to 12 hours.
4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate.
5. 5 Cook skewers on the preheated grill, turning occasionally, until browned and cooked through, about 5 to 6 minutes. An instant-read thermometer inserted into the center of a kebab should read at least 145 degrees F (63 degrees C).
6. 6 Serve hot and enjoy!

By SRKELZ

Ingredients

• ✓ coriander
• vegetable oil
• beef stew meat
• fig
• water
• carrot
• onion
• green onion
• cinnamon
• honey
• red wine vinegar
• salt
• black pepper
• almond

Instructions

1. 1 Heat oil in a heavy pot over medium heat. Cook and stir beef in hot oil until browned completely, about 5 minutes.
2. 2 Pour reserved liquid from figs into a 2-cup measuring cup. Add enough water so the mixture is 2 cups total; pour into pot with the beef. Stir carrots, onion, green onions, coriander, and cinnamon into the beef mixture. Reduce heat to low and cook at a simmer for 90 minutes.
3. 3 Stir honey, vinegar, salt, and pepper into the beef mixture; continue cooking on low for 1 hour more.
4. 4 Stir figs and almonds into the beef mixture. Remove from heat. Cool for 1 hour before reheating to serve.

By MJodyH

Ingredients

• ✓ coriander
• lamb leg
• yogurt
• ginger-garlic paste
• lemon juice
• red chile pepper
• chaat masala
• garam masala
• salt
• red pepper flake
• turmeric
• black pepper
• cumin
• vegetable oil

Instructions

1. 1 Cut deep slashes about 2 inches apart across the lamb.
2. 2 Mix yogurt, ginger-garlic paste, lemon juice, ground red chile, chaat masala, garam masala, salt, red pepper flakes, turmeric, black pepper, cumin, and coriander together in a bowl. Whisk until well combined. Apply marinade generously all over the lamb in a dish; turn over and apply more marinade. Cover and refrigerate for 3 hours to overnight.
3. 3 Heat oil in a large cast-iron pot over medium heat. Place the lamb leg gently into the bottom of the pot. Cover and place a heavy weight on top of the lid. Reduce heat to low and cook for 1 hour. Turn leg over and cook for another hour.
4. 4 Continue cooking lamb until liquid is mostly evaporated and meat is tender and golden, about 15 minutes more. Oils should start collecting at the edges of the lamb. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C). Transfer meat to a serving dish.

By Asim Saeed