We ate at a new Middle-Eastern restaurant over the weekend and our dish came with a warm sauce of tiny berries we can't wait to try at home. The sauce was just so deliciously tart and paired so well with the yogurt-marinated chicken we'd ordered! The waiter told us the secret ingredient: barberries...
Ingredient Spotlight: Barberries
Back home, a little internet research told us that these berries come from an ornamental shrub thought to have originated in Persia, but that is now widespread throughout Europe, China, and North Africa. The berries have been used medicinally as a cleanser and digestive aid. They're also extremely high in Vitamin C and anti-oxidants, and a few health food sites referred to them as the "new superfood"!
As we can attest, the berries are incredibly sour and tart (much more so than cranberries) and the ones we had were about the size of dried blueberries. We can see using them in meat dishes as a tangy counterbalance to the caramelized flavors in the meat. We'd also like to try pairing them with dark chocolate in some dessert recipes. A handful of dried berries would also make an interesting addition to morning oatmeal, snack bars, or trail mixes.
We found bags of dried barberries through health food stores on the internet and are planning to ask about them at Whole Foods and our local co-op. We didn't find any sources for fresh barberries, but we'll keep our eyes peeled now that we know about them!
Has anyone ever cooked with barberries?
• Raw Dried Barberries, $19.95 for 16 oz, from Raw Food World
Related: Healthy Eating: What Should You Do With Goji Berries?
(Image: Flickr member guldfisken licensed under Creative Commons)
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Ingredients - Fruit, Restaurant Reproductions, Inspiration, Fruits and Vegetables, Middle Eastern, health food, barberries, barberry, superfoodRelated Links
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one of my favorite dishes is barberries with green peas and chicken. mhhmmmm. the tartness of the barberries makes the peas from being too sickeningly sweet.
in persian cooking, barberries are usually lightly sauteed with saffron and served on top of white basmati rice and chicken.
i've never seen them fresh, only dried. you should be able to find them fairly easily at persian groceries. ask for "zereshk".
view cravethemind's profile
I have cooked them with the rice when making an accompaniment for Persian food. I love them, they add such a nice flavor.
view ejbrammer's profile
Barberries grow across the northeast as an invasive ornamental hedge. They have dark green foliage that stays put in the autumn, and thorns. If someone pointed one out to you, you might smack yourself across the forehead once you realise they are EVERYWHERE. You can also make a tart fruit leather from them.
view Karen1Monger's profile
look for the bright red raisiny looking guys in chinese markets. they're famous in a special chicken soup for when you're sick.
view Joan in SB's profile
I soak them w/ bulghur wheat for tabouleh. That's my favourite use for them, though sometimes I use them in rice, stewed things, salads, etc. They're wonderful w/ preserved lemons and nice in cookies or occasionally I eat them by themselves.
view seidhr's profile
in addition to my favorite persian dish - zereshk polo - barberries are a delicious addition to salads. you must be careful to pick over them because they are usually still dirty with little pebbles mixed in. I mix barberries, orange blossom water(another middle eastern favorite), candied orange peels and saffron for a delicious salad topping.
view nasimcarmel's profile