What can I do with a large amount of dried cilantro?
Cilantro (or as the rest of the world calls it, coriander) is one of the most ridiculously applicable cooking herbs I have had the privilege of using.

That said, you are correct - when dried, it's application becomes far more limited (to a far greater extent than most other herbs and spices).

I have successfully used dried coriander in english stews, curries, pies, ice-cream, fried/breakfast egg seasoning, salads and coffee.

I have not successfully used it in stir-fries, any asian cooking, thai curries, or anything complicated or french, where fresh coriander does seem to work.

Take this with a grain of salt, but I think it has something to do with the way coriander breaks down in slow-cooked or oil-heavy dishes, so fast stuff or with coconut milk etc doesn't work so well with the dried herb.