Zereshk Dried Barberry (Berberis vulgaris) for Zereshk Polo, 100g-2kg

Zereshk is the small, intensely tart dried barberry (Berberis vulgaris) that gives zereshk polo — Persian saffron-and-barberry rice — its jewel-red sparkle and bright, sour bite. The berries are tiny oblong fruits, roughly 7-10 mm long, with a vivid crimson colour and the sharp acidity that sets barberries apart from raisins, currants or cranberries: tangy rather than sweet, closer to a cross between a sour cherry and a redcurrant.

Barberry is grown across central and western Asia, and most culinary zereshk on the market traces back to the dried-fruit tradition of Iran, where the berry is a cornerstone of Persian cooking. These are sourced through a Turkish specialist herbs and spices supplier and reach cooks from the United States to the Gulf, the UK and Europe, so you can buy the same barberries used in authentic Persian kitchens.

How to use: Rinse, then soak the barberries in warm water for about 5-10 minutes and drain — this rehydrates them and washes away any grit. They are delicate and can turn bitter if scorched, so saute gently for only a minute or two; many cooks add a small pinch of sugar to round out the tartness. Stir the glistening berries through saffron basmati for classic zereshk polo, fold them into shirin polo (Persian sweet jeweled rice) alongside candied orange peel, almonds and pistachios, or scatter them over pilaf, roast chicken, stuffings, salads, grain bowls and yoghurt for a flash of colour and acidity. Beyond rice, barberries also work in jams, sauces and infusions.

Available in 100 g, 250 g, 500 g, 1 kg and 2 kg — a small jar for a single celebration rice, or a larger bag for cooks who reach for that ruby tartness all year. Keep them in an airtight container in a cool, dry place away from direct light.