I realized I’ve never said this explicitly in any of my recipe commentary, so I’ll just stick it here so I don’t have to continually repeat it: I almost never use fresh herbs when called for. Sure, fresh tastes better, blahblahblah, but realistically I will end up rotting 90% of a bunch of cilantro or parsley in my fridge. No thanks. I have never regretted it. I tend to put in 1/3 or ¼ of the fresh amount, but sometimes if it seems like a lot I will put in even less. When in doubt, Google.