Persian barberry, known as Zereshk in Persian, is a highly valued ingredient in Iranian cuisine and traditional medicine. Here’s an overview of this vibrant berry:
Persian barberry (Berberis vulgaris) is a deciduous shrub that typically grows between 1 to 5 meters tall. It has oval leaves and produces clusters of yellow flowers. The berries are small, egg-shaped, and turn a bright red when ripe. They are known for their tart and tangy flavor, similar in size to a currant but with the color of a cranberry.
In Persian cooking, barberries are celebrated for their unique sour taste and are often used to add a pop of color and flavor to dishes. One of the most famous dishes featuring barberries is Zereshk Polow, a layered rice dish where the barberries are cooked with onions, orange peel, and almonds in a saffron-rose sauce. Barberries can also be used in salads, as stuffing, or even in jams due to their high pectin levels.
High-quality and fresh barberry, plump and prominent, with a bright red color and a sour taste, which is one of the best products of Birjand and South Khorasan. One of the amazing properties of barberry is its antibacterial and antifungal properties that help treat fungal infections
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