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    Post #1 - March 29th, 2016, 2:49 pm
    Post #1 - March 29th, 2016, 2:49 pm Post #1 - March 29th, 2016, 2:49 pm
    I did a search and found a fair number of mentions of barberries decorating dishes eaten in various places, but I didn't see anything about using barberry. They sell dried, ground barberries from Georgia (the one near Russia) at a couple of my local stores, packaged in shakers like other spices. Intrigued, I bought them. But before I just make up a use for this seasoning, I thought I'd ask if anyone here has cooked with this stuff and has recipes or suggestions or thoughts or recommendations.

    So what do you do with dried, ground barberry?
    "All great change in America begins at the dinner table." Ronald Reagan

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  • Post #2 - March 29th, 2016, 10:59 pm
    Post #2 - March 29th, 2016, 10:59 pm Post #2 - March 29th, 2016, 10:59 pm
    When I worked for Persian's we used them in a rice dish called zereshk polow. Quite nice.
    "In pursuit of joys untasted"
    from Giuseppe Verdi's La Traviata
  • Post #3 - March 30th, 2016, 6:43 pm
    Post #3 - March 30th, 2016, 6:43 pm Post #3 - March 30th, 2016, 6:43 pm
    Thanks, Jazzfood. Looked that up and found an abundance of recipes. Set now for tomorrow's food adventure. :)
    "All great change in America begins at the dinner table." Ronald Reagan

    http://midwestmaize.wordpress.com
  • Post #4 - March 31st, 2016, 5:41 am
    Post #4 - March 31st, 2016, 5:41 am Post #4 - March 31st, 2016, 5:41 am
    There are several Ottolenghi recipes that use barberries, usually in dried form. You can search the Guardian or Ottolenghi sites for recipes if you don't have the cookbooks.
  • Post #5 - March 31st, 2016, 7:00 am
    Post #5 - March 31st, 2016, 7:00 am Post #5 - March 31st, 2016, 7:00 am
    Do they taste anything like snozzberries?
  • Post #6 - March 31st, 2016, 8:23 am
    Post #6 - March 31st, 2016, 8:23 am Post #6 - March 31st, 2016, 8:23 am
    stacy lunardini wrote:There are several Ottolenghi recipes that use barberries, usually in dried form. You can search the Guardian or Ottolenghi sites for recipes if you don't have the cookbooks.


    The recipies I have seen use whole dried barberries, not powdered. I subbed "craisins" though I'm sure it was a pale substitute. If anyone sees whole ones, that would be nice to know where to find them!
    Leek

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  • Post #7 - March 31st, 2016, 5:28 pm
    Post #7 - March 31st, 2016, 5:28 pm Post #7 - March 31st, 2016, 5:28 pm
    Any decent-sized Persian market should have them. I got mine at the Pars Store on Clark. Probably Peyvand (the little place near Larsa's) should have them, too. Not cheap.
  • Post #8 - April 1st, 2016, 1:53 pm
    Post #8 - April 1st, 2016, 1:53 pm Post #8 - April 1st, 2016, 1:53 pm
    HI,

    I made barberry jam from the barberry fruits on my bushes. It has a rosehip quality to it.

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #9 - April 2nd, 2016, 1:41 pm
    Post #9 - April 2nd, 2016, 1:41 pm Post #9 - April 2nd, 2016, 1:41 pm
    Cathy2 wrote:HI,

    I made barberry jam from the barberry fruits on my bushes. It has a rosehip quality to it.

    Regards,


    For some reason, that doesn't surprise me. ;-) (That you made jam, that is.)
    Last edited by Cynthia on April 3rd, 2016, 11:19 pm, edited 1 time in total.
    "All great change in America begins at the dinner table." Ronald Reagan

    http://midwestmaize.wordpress.com
  • Post #10 - April 3rd, 2016, 8:04 pm
    Post #10 - April 3rd, 2016, 8:04 pm Post #10 - April 3rd, 2016, 8:04 pm
    Epic Spices on Chicago Ave carries dried whole barberries
  • Post #11 - April 5th, 2016, 3:39 am
    Post #11 - April 5th, 2016, 3:39 am Post #11 - April 5th, 2016, 3:39 am
    I buy them usually at Pars Persian Grocery in Andersonville, but have also seen them at Sahar. They are also used in some versions of plov.
  • Post #12 - August 4th, 2021, 10:00 pm
    Post #12 - August 4th, 2021, 10:00 pm Post #12 - August 4th, 2021, 10:00 pm
    Hi,

    Any updates on where to locate barberries locally?

    I am hoping there may be some at Jerry's Fruit in Niles, because they have a lot of middle eastern foodstuffs.

    If someone did locate a source (yes, I can order from Amazon), that would be interesting.

    If I do not, I plan to chop up dried sour cherries I already happen to have.

    Regards,
    CAthy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #13 - August 17th, 2021, 6:39 am
    Post #13 - August 17th, 2021, 6:39 am Post #13 - August 17th, 2021, 6:39 am
    Cathy2 wrote:Hi,

    Any updates on where to locate barberries locally?

    I am hoping there may be some at Jerry's Fruit in Niles, because they have a lot of middle eastern foodstuffs.

    If someone did locate a source (yes, I can order from Amazon), that would be interesting.

    If I do not, I plan to chop up dried sour cherries I already happen to have.

    Regards,
    CAthy2

    Seen last week at Middle East Bakery & Grocery, on the label as "Barberries/Zereshk", 4 oz for $5.99, probably not ironically sitting next to the dried sour cherries. On a different nearby shelf, they had what appeared to be barberry fruit leather.

    Middle East Bakery & Grocery
    1512 W Foster Ave
    Chicago, IL 60640
    http://www.middleeastbakeryandgrocery.com

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