Yogurt is a fermented food obtained by the bacterial fermentation of milk. In the present work, the effect of different concentrations (1, 3 and 5% w/w) of coriander (Coriandrum sativum) seed powder on physicochemical, sensory characteristics and viability ofBifidobacterium bifidumandLactobacillus acidophilusof probiotic yogurt were investigated at 4 °C for 21 days. Laboratory-made yogurts were obtained by inoculating milk with yogurt bacteria (mixed culture ofStreptococcus thermophilusandLactobacillus delbrueckii ssp. bulgaricus) and two probiotic cultures (Lactobacillus acidophilusandBifidobacterium bifidum). According to the results, the viability ofB. bifidumandL. acidophilusincreased in synbiotic stirred yogurts with 5% CSP (coriander seed powder) up to 9.15 ± 0.09 log CFU/g at 11 days of the storage period, whereas probiotic bacteria count decreased to 9.02 ± 0.01 by the end. Therefore, our results confirmed that the addition of probiotics and CSP powder improved the physicochemical and sensory characteristics of stirred yogurt and exerted a beneficial effect on probiotic bacteria.