What it means
گشنیز (geshniz) refers to both the fresh leaf form of coriander, which English speakers often call cilantro, and to the plant overall. The word descends from Middle Persian “gašnīz” and is a native Iranian term with no Arabic root, despite coriander being common across the Middle East. In Persian cooking both the fresh leaves and the dried seeds are used, though the fresh herb is what most people mean when they say geshniz in daily speech.
How to use it
- گشنیز دوست داری یا نه؟ (geshniz dust dari ya na?) “Do you like cilantro or not?”
- روی قورمه سبزی گشنیز ریختم. (ru-ye ghormeh sabzi geshniz rikhtam.) “I added cilantro on top of the ghormeh sabzi.”
- دانهی گشنیز رو تو ادویه داریم. (dane-ye geshniz ro tu adviye darim.) “We have coriander seeds in the spice collection.”
- یه کم گشنیز خرد کن بریز رو غذا. (ye kam geshniz khord kon beriz ru ghaza.) “Chop a little cilantro and sprinkle it over the food.”
Cultural note
Cilantro is a common finish for many Persian soups and stews, particularly in southern and Khuzestani cooking where the herb appears in larger amounts than in northern Iranian recipes. The dried seed, دانه گشنیز (dane-ye geshniz), is a standard spice in Persian spice blends and is used whole or ground in rice dishes and pickles. Iranians from different regions may use the leaf more or less generously, making it a subtle regional marker in home cooking.