Herb
Coriander & Parsley
قزبور ومعدنوس · qazbor w maadnous
Fresh coriander and flat-leaf parsley — qazbor and maadnous — are the green heart of Moroccan cooking, so constant that they are often bought and used together as a bundle. Tied into a bunch they perfume a tagine as it braises; chopped, they finish salads, soups and chermoula. Where dried spices build the warm base, this fresh herb duo brings the brightness that keeps Moroccan food alive.
- Type
- Herb
- Heat
- None
- Uses
- 5 classic dishes
Flavour & aroma
Fresh coriander is bright, citrusy and pungent; flat-leaf parsley is greener, cleaner and more peppery. Together they give a balanced, fresh lift — coriander for aroma, parsley for green backbone. They are used raw or added late so they keep their colour and fragrance.
In the Moroccan kitchen
Where coriander & parsley earns its place — the Moroccan dishes that rely on it:
- Tagines. A tied bundle braises in the pot and perfumes the sauce, removed before serving.
- Chermoula. Both herbs are pounded into the classic fish marinade.
- Harira. Chopped coriander and parsley are stirred through the national soup.
- Salads. Fresh chopped herbs lift zaalouk, taktouka and raw salads.
- Kefta and stuffings. Mixed into minced meat and vegetable fillings.
How to use it
- Tie a bundle of both herbs to braise in a tagine, then lift it out before serving.
- Chop them fresh and add late to soups and salads so they keep their colour and aroma.
- Use coriander for pungent brightness and parsley for a cleaner green note — or both together, as Moroccans do.
- Wash well and dry before chopping; grit hides in the stems.
How to store it
Keep the bunches stems-down in a glass of water on the counter, or wrapped in a damp cloth in the fridge, and use within a few days. Chopped herbs fade fast, so cut them just before use.
Buying it in the Marrakech spice souk
What to look for, and how not to overpay:
- Buy big, fresh bunches from the produce sellers — often coriander and parsley are sold tied together.
- Look for perky, deep-green, fragrant leaves without yellowing or slime.
- Fresh herbs are cheap and sold in generous bunches, so buy enough for tagine and salad both.
- Smell the coriander — good coriander is strongly aromatic, which tells you it's fresh.
Pairs well with
Frequently asked questions
Why are coriander and parsley used together in Morocco?
They balance each other — coriander brings pungent, citrusy brightness and parsley a cleaner green note — and Moroccan cooking uses fresh herbs so constantly that the two are often bought and used as a bundle in tagines, chermoula, soups and salads.
What is qazbor and maadnous?
Qazbor is fresh coriander (cilantro) and maadnous is flat-leaf parsley — the two fresh green herbs at the heart of Moroccan cooking, used tied into tagines and chopped into salads, soups and marinades.
How do you keep coriander and parsley fresh?
Stand the bunches stems-down in a glass of water on the counter, or wrap them in a damp cloth in the fridge, and use within a few days. Chop them only just before adding to a dish.