Sprinkle them onto 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. Just a little light soaking, frying or simmering for a few seconds is all that’s needed to plump them up and release their delicious flavour – like tangy, lemony currants.
Another great idea is to crush the still-dry berries with coarse salt into a rough powder, then rub them 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. A sprinkling of barberries will lend a citrus-like flavour to muesli, salad or yoghurt.
Barberries are also good for preserves, sauces and jellies, and can also be
used in pies and baked goods. Barberries can be used in fruit/nut/seed
mixes. The dried fruit of the barberry plant is very tasty and tart and can be kept for a long time. A mixture of yogurt with smashed barberry is recommended.
Iranian cuisine with Barberry:
Tahchin, Zeresh Polow, Kuku Sabzi, Dolmeh