Parsley.

Yup. I've used **fresh** parsley in a pinch when I didn't have cilantro in the house.

I see you are wanting to have it in cooked dishes. Add it at the very end just like you would with cilantro rather than cooking the heck out of it to get the closest to that cilantro taste.

FataMorgana

Thanks everyone.

For some things mint works. Or parsley, basil.

If you don't use cilantro it doesn't matter. Cumin takes care of the flavor anyway.

My Mrs Burns basil finally got large enough to harvest a few leaves. I believe it would make an acceptable cilantro substitute. Has a little of the oily taste but it does not linger on the tongue. I had purchased it because I love basils of all kinds but thought it was a lemon basil rather than the complex taste it has in my mouth. I would toss it in at the end of cooking.