Botanical Name: Berberis vulgaris
Barberries are small, tart, and vibrantly red berries treasured in Middle Eastern and Persian cuisines. Known as “zereshk” in Persian, these jewel-like berries bring a unique balance of tanginess and subtle sweetness to both savory and sweet dishes. With their vibrant color and distinct flavor, barberries add character to a wide range of recipes. Many consider it to be a smaller, tarter version of cranberries.
Barberries are a key ingredient in Persian cooking, most famously featured in zereshk polo, a dish of fluffy basmati rice garnished with sautéed barberries and saffron. Their tangy flavor pairs beautifully with rich meats like lamb, chicken, or duck, cutting through the richness and adding a delightful contrast.
In stews and braises, barberries are often used to introduce acidity, enhancing the depth and complexity of the dish. They also complement grains, legumes, and nuts, making them popular in pilafs, salads, and couscous dishes.
Beyond savory applications, barberries shine in desserts and baked goods. They can be folded into cakes, muffins, or cookies or incorporated into jams and preserves for a tangy flavor. Their tartness also balances well with creamy desserts like panna cotta or cheesecake.
Be warned, these tiny berries contain the alkaloid berberine, which can cause abdominal, nausea, and other digestive issues in moderate amounts.