Barberries have a nice sour taste and are rich in vitamin C. They are similar in taste to currants but with a harsher note.
In Central Asia, Barberries are used as a common spice. In Iran, Barberries are used to flavor pilafs, soups, stews, various meat dishes lamb dishes as well as rice. They give the rice a pleasantly sour note. Barberries contain lots of pectin and are therefore suitable for making jellies and jams.
Spread some Barberries on top of lamb for the last 10 minutes of cooking. In doing so, the Barberries pop open and give their delicious sour flavor to the lamb.
Barberries go well with dill, cardamom, cumin, coriander, bay leaves, saffron and cinnamon.
Please fill the barberries in an airtight container. I prefer glasses with a screw cap because they are easy to sterilize in water. Store the container protected from the sun in a cool and dry place.