Barberries or in Persian, zereshk, are a tart and tangy dried berry about the size of a currant. A featured ingredient in our Tasting Jerusalem group and a must-have on an Ottolenghi pantry list, you will love these little jewels once you try them!
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What are Barberries
Barberries are a tiny edible dried red berry that resembles miniature cranberries or a red version of a currant. The berries come from a plant known as Berberis Vulgaris, which is common in Europe, North Africa, the Middle East, and central Asia, and has more recently been introduced in North America.
Most barberries you find in stores are imported from Iran. Zereshk are a frequent ingredient in Persian cuisine. Unlike cranberries, zereshk are sold with no added sugar -- just the tart pucker-worthy berries they are meant to be.
How to Use Barberries
The most popular Persian dish they are featured in is called zereshk polo (polow) – which means barberry rice. But you can add these little bursts of tartness to so much more than rice – add them to chicken dishes for example (chicken is often paired with zereshk polo).
Or egg-based dishes like frittatas. There is a Persian dish called kuku, similar to a frittata but very herb-forward which often features barberries.
Any time you can imagine a hint of tart would accentuate or complement a dish, think of barberries. To tone down the tartness, you can sauté them with a bit of sugar. But I love their tangy flavor au naturel.
They also work well if you want to create a sweet and sour taste. There is a celebratory Persian rice dish – wedding rice – that features barberries, almonds, pistachios, raisins, orange peel, saffron, butter and sugar for a sweet-tart effect.
What do Barberries Taste Like?
Once rehydrated, the tiny berry looks like a little jewel -- a jewel with the color of rubies and a bold tangy flavor bigger than its size. Apparently for centuries the barberry was used in Europe much the same way citrus peel or zest is used.
I added some to my persimmon bread along with apricots and cranberries and raisins. I’ve made a cocktail cookie with them instead of using cranberries. They have the chewiness of a raisin or cranberry but the tartness and acidic flavor of citrus.
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How to Prepare Barberries for Use
Barberries are harvested from a bush and often have stems or sand or tiny stones that you’ll want to remove. So grab the amount you need and spread them out to easily see the stems or other unwanted matter. Then soak them in warm water and any dirt will release and fall to the bottom.
If you will be sautéing them as you might for barberry rice, I would also dry them off after draining so the excess water doesn’t splatter in the hot pan.
Substitutes for Barberries
Can’t find barberries? Or want to make a dish calling for them right now but don’t have any in your pantry? You can use cranberries. If the size matters, chop the cranberries into smaller pieces.
Currants are another good substitute. According to Yotam Ottolenghi, you can soak the currants in some lemon juice and they’ll pick up some of that tang of a barberry. You can also substitute chopped dried sour cherries (like the ones from Trader Joe’s).
Where to Buy Barberries
Iran is the largest producer of barberries, so you’ll find them readily available at Middle Eastern grocers. Or purchase them online through various spice suppliers such as USimplySeason or TheSpiceWay or Sadaf.
Recipes that Use Barberries
- Instant Pot Barberry Rice - this gorgeous dish is simplified by making the rice in the Instant Pot. You'll love the tangy berries and golden-saffron hued topping.
- Chicken with Caramelized Onion and Cardamom Rice – this dish launched the Jerusalem cookbook in the U.S. It was Julia Moskin’s Recipe Lab of the month in the NY Times in July 2013 and people all over the U.S. were making and talking about this dish. Bonus - read the original article and you'll see a picture of me.
- Fava Bean Kuku – the Persian frittata
- Pistachio and Mixed Herbs with Saffron Rice – another winner from the Jerusalem cookbook. This recipe appears on the Ottolenghi website as well.
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Sophia says
I will be making non baked bars containing nuts and dates. I would like to add barberries to cut the sweetness of the dates, however, I am not sure if I should hydrate them first. Your opinion would help, thanks!
Beth Lee says
I would especially since you should clean them first anyhow. Let me know how it works out!
Sophia says
Thank-you so much Beth! I’m not sure when I will be making them, but I will let you know how they turn out!
Beth Lee says
You are so welcome!
Fatina says
Beth hi. I want to ask what to do with barberries that is gone dark in color? They were stored in open in the fridge. Bought them from Dubai and did not remove the seal till now. They look not nice but they are a lot. Can I use them in other way than on rice or salads? Thanks
Beth Lee says
Hi Fatina. When you say in the open in the fridge - were they in a sealed container? And how old are they? I recommend washing and sorting through barberries and generally I soak them as well so I bet they are fine. But let me know how old they are and I will ask a friend of mine as well just to triple confirm.
Sandi says
I have never heard of this tiny berry...now I want to go find some because your recipes look so good.
Beth Lee says
I think you would love these little tart bursts of flavor to add to some of your savory - even sweet - recipes!
Laura says
Barberries really add a nice touch of sweet and sour to a meal. My mother-in-law brought me a big bag from Iran and I keep it in my freezer for whenever I need to use it. Thank you for reminding me how wonderful these little beauties are. I need to cook more with it!
Beth Lee says
Thanks for teaching me to be more diligent with the cleaning. But wow do I love the tart zing of these little beauties!
Jenni says
I already love tangy dried cranberries and tart cherries. Time to make some room for barberries too
Beth Lee says
Oh I can see you doing some creative fusion in your baking and southern specialties!
Jackie says
Hi Beth,
I chanced upon this blog when I googled for barberries. This cooking club of yours sounds fun and interesting.
I just bought a packet of barberries and not too sure what to do with them. I ll give your recipe a go.
Thank you
Jackie
Perth, Western Australia
Beth Lee says
Hi Jackie! So think of barberries a bit like dried cranberries but smaller and probably a bit more tart and tangy. Also, they never come with added sugar as cranberries often do, at least here in the states. So any place that a raisin or cranberry might work, a barberry might work. Though rarely in sweet applications - almost always savory. What do you like to cook? Besides the suggested recipes, I can recommend some other ways to use them. And please join our Facebook Groups - we are still cooking and chatting - but informally - we started a Tasting Jerusalem Cooking Community to support our page so everyone can post and share their cooking questions, ideas, creations etc. It's all about learning and sharing.https://www.facebook.com/groups/TastingJerusalem/. So glad you found me and took the time to write!
Carla says
Very excited to use the Barberries I purchased in Nova Scotia at the wonderful farm market in Halifax.
Beth Lee says
What do you plan to cook with them first? I really love them in rice and in chicken dishes but a friend recently used them in some muffins and was raving about them!
Christine Lemieux says
Ahh! Now I know where to get some! I have been substituting currants.Thanks!
Beth Lee says
Yay! Excited to share my enthusiasm for these little beauties. Any more questions about using them or sourcing them - you know where to find me
orly @yumivore says
I hope to get a taste of the Ghraybeh, but it sounds like they're long gone! I'm working on being persuaded to try the fish (I'm so used to having rose petals in sweet dishes). Onto barberries!
Beth Lee says
Oh try the fish - it's wonderful and easy to make. But oh those barberries - fabulous!
Carli says
I've never heard of barberries before. I'm not sure if they'll have something like that out in the country. I'll have to take a look.
Beth Lee says
Try online ordering as an alternative - Amazon, Sadaf, Ottolenghi's store. I just used them last night for the first time - such a great flavor in such a small berry. I hope you can get them! Let me know.
Melissa | Dash of East says
Oh, how fun! Barberries totally caught my eye because there's a Persian restaurant about 10 minutes from our house that makes the most delicious barberry rice.
Paul and I have been obsessing over Persian food lately. I would love to join in the cooking group! Luckily there's a Middle Eastern grocery store near us, I will go searching for barberries next week!
Beth Lee says
I am so glad you are going to join us! The hashtag on Twitter and Instagram is #TastingJrslm and when you get a chance, pop over and like our Facebook page - Tasting Jerusalem. I'm also working on a group Pinterest board and Google plus but am also trying not to over-extend. The idea is to learn about the new ingredients and combinations and share what we're doing - whether it's through a blog post or just photos and conversation. And if you have any questions - just leave them on Twitter or FB - we check really frequently.
Zereshk Polow is such a wonderful dish in a Persian restaurant - oh that rice is so fluffy and yet each grain is visible and then tart and tangy barberries - yum! I'm hungry just thinking about it!
Hannah says
I have my barberries and can't wait to dive in! I'll be sharing about my February rose cooking in my next post...this week got away from me. Wishing you a wonderful weekend!
Beth Lee says
Oh I can't wait to see your rose post! Hope you are having a great weekend Hannah.