75g Heat Sealed Bag of Dried Barberries
Barberries or Zirishk are an important ingredient in Middle Eastern cookery,and you’re most likely to see them in a Persian restaurant or a Middle Eastern grocer’s,where they may be labelled under their Persian name, zirishk.
Barberries are great when cooked with rice. Simply sprinkle a handful of barberries into the pot when cooking the rice.
These little red jewels are incredibly useful things to have in the store cupboard - sprinkle them on to a dish of rice or couscous or strew over pot-roasted chicken, and they'll bring a burst of gorgeous colour and an explosion of tart flavour. Being dried (fresh ones are very hard to come by), they keep well, too. Just a little light soaking, frying or simmering is all that's needed to plump them up and release their delicious flavour - like tangy, lemony currants.
Barberries are an important ingredient in Iranian cookery, and you're most likely to see them in a Persian restaurant or a Middle Eastern grocer's, where they may be labelled under their Persian name, zereshk. This makes them seem exotic, but barberries used to grow all over the place: Europe, Asia and north America, as well as the Middle East. High in pectin, they were much valued for jams and jellies by English cooks, who called them 'pipperages'.
Iranian cooks will know barberries well as a key ingredient in certain wedding dishes, where their sourness stands as a symbol of the fact that life isn't always a bed of roses. They're also crucial in recipes such as tahcheen-zereshk - a dish of golden saffron rice, studded with the berries and enriched with yogurt, served with chicken.
However, you don't have to go Persia to enjoy these little rubies. To get the most out of them, they need to be rehydrated: soak them for 10 minutes in cold water, drain, then sauté gently in oil and a splash or two of more water, until they begin to swell. Then make into a stuffing mix with chopped almonds, cooked rice and onions, all laced with cumin and coriander - perfect for lamb. Or use them to finish off a lemony, mayonnaisy chicken salad. Another great idea is to crush the still-dry berries with coarse salt into a rough powder, then rub on to lamb, pork or chicken before grilling to create a tangy edge of flavour. And if you've any left come Christmas, they make a stunning addition to homemade mincemeat, along with orange zest and cinnamon.
Country of Origin: Various
Nett Product Weight: 75g
Best Before date: 31/07/2021
Health Disclaimer - All products are sold for culinary purposes only. We do not make any health benefit claims. Should the user intend to purchase the goods for health reasons, they should obtain detailed advice from a Doctor or other suitably qualified health professional