Greenfields Dried Barberries are small but mighty – jewel-like berries that have been dried to capture their naturally tart, citrusy tang. Known as Zereshk in Persian cooking, they’re a hallmark of traditional rice dishes, adding colour, flavour, and a subtle sparkle to the plate. In the kitchen, they’re as versatile as they are beautiful: stir through buttery rice, scatter over salads, or fold into stuffing for poultry.
In Iran, barberries are often gently sautéed with butter or oil and a pinch of sugar before being spooned over saffron rice – a classic called Zereshk Polo. Their sharpness balances rich meats like lamb, duck, or game, while also pairing wonderfully with vegetarian and vegan dishes for a burst of brightness.

Here are 10 delicious and modern ways to enjoy them:

1. Mixed into Persian-style saffron rice for a jewel-studded feast.

2. Sprinkled over a warm bulgur salad with fresh herbs and feta.

3. Folded into couscous with pistachios and pomegranate seeds.

4. Gently cooked with honey and served alongside roast duck.

5. Scattered over hummus or labneh for a tangy finish.

6. Added to granola or overnight oats for a sweet-tart lift.

7. Used in a stuffing with rice, nuts, and spices for roast chicken.

8. Blended into a glaze for lamb with orange juice and cinnamon.

9. Stirred into pilafs with roasted vegetables and chickpeas.

10. Baked into a fruit and nut loaf for a Persian-inspired twist.

Tip: For the best flavour, soak dried barberries in warm water for 10–15 minutes before use, then drain and pat dry. This plumps them up and removes any excess tartness.