RubyRose, At the Middle Eastern/Mediterranean restaurant where I was the chef, we made a very nice sausage called Corianderli. It had ground coriander, fresh coriander, lots of garlic, parsely and black pepper. It was so tasty.
Artichoke bottoms braised with orange juice, white wine vinegar, shallots, crushed red pepper, garlic, cumin and lots of fresh ground coriander make a wonderful salad. Reduce the braising liquid for the dressing. I like this one because it’s better made one day ahead.
I’ve made babas with a coriander simple syrup instead of the usual rum. We served them with poached dried fruits and salty butterscotch. That was a very successful dessert. I really like coriander.