Barberry

Berberis spp.

fruit

Small, very tart red berries, dried then sautéed in butter for Iranian rice (zereshk polo).

Origin

Iran, Europe and Central Asia

Season (United States)

September to October

Preparation

The dried berries are picked over and rinsed — sand hides in them — drained, then pan-fried for a minute or two in butter with a little sugar: they burn quickly.

Molecules

In small amounts, not counted Pectins · Anthocyanins · Vitamin C · Insoluble fibers

Did you know?

Iran, especially around Birjand, produces most of the world's barberries.