What it means
تخم گشنیز (tokhm-e geshniz) is the coriander seed, the round dried fruit of Coriandrum sativum used as a spice throughout Iranian cooking. تخم (tokhm) is a native Persian word meaning seed or egg, and گشنیز (geshniz) is the equally ancient Persian name for the coriander plant, found in Middle Persian texts. The combination follows the common Persian pattern of تخم plus a plant name to produce the name of that plant’s seed: تخم شنبلیله (tokhm-e shanbalie) for fenugreek seed works the same way. The leaves of the same plant are simply called گشنیز (geshniz) or گشنیز تازه (geshniz-e tâze) in recipes.
How to use it
- تخم گشنیز رو آسیاب کن. (Tokhm-e geshniz ro âsiyâb kon.) “Grind the coriander seeds.”
- ادویه این غذا تخم گشنیز و زیره داره. (Advieh-ye in ghazâ tokhm-e geshniz va zire dâre.) “The spice blend in this dish has coriander seed and cumin.”
- تخم گشنیز کامل بریز یا آسیاب شده؟ (Tokhm-e geshniz kâmel beriz yâ âsiyâb shode?) “Should I add the coriander seed whole or ground?”
- بوی تخم گشنیز بهم میاد. (Bu-ye tokhm-e geshniz beham miyâd.) “I love the smell of coriander seed.”
Cultural note
Coriander seed is one of the oldest documented spices in Iran, referenced in ancient Persian texts and found in archaeological sites across the Iranian plateau. It forms part of ادویه (advieh), the Persian spice blend that flavours rice dishes like polow and stews like khoresh. Ground coriander seed is often combined with cumin (زیره, zire) and turmeric (زردچوبه) to make the base of many Iranian spice mixes. In northern Iran, especially in Gilan and Mazandaran, coriander seed also appears in pickles and herbal preparations beyond everyday cooking.