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Dried Barberries, most widely known in Middle Eastern cuisine, especially in Iranian dishes (where they are known as Zereshk) have a host of other uses too. These mild, slightly sweet, tangy little berries are wonderful in rice dishes, couscous & casseroled chicken recipes.
They are a delicious addition to homemade mincemeat at Christmas and stuffings for roasted meats.
Try a handful mixed in with your breakfast muesli or yoghurt, alternatively incorporate them into muffins or desserts.
They are rich in Vitamin C and have been used medicinally for centuries, particularly for digestive disorders.
We like the look of this idea…
Soak some barberries for 10 minutes then drain. Sauté in a little oil with chopped onions. Add cooked rice, chopped almonds, some cumin & coriander and serve with lamb or chicken.
As some of you older “Pioneers” may know – Mark Steene founded Seasoned Pioneers back in the 1990’s from his flat in Toxteth, Liverpool. He handed the reins to me...Read More