The humble barberry has a long history of culinary and medicinal usage, but has only returned to the health food fold in recent years. Traditionally, barberries were pickled and uses as a garnish for chicken and rice dishes, but are still popular in Iranian cuisines where they are used in certain wedding dishes and to make jams and toppings for rice pilaf. The tart flavour makes barberries perfect for flavouring meats or typically bland dishes. Barberries are high in vitamin C – making it a great addition to meals during flu season – whilst also reportedly used for its anti-inflammatory and antioxidant properties.

Incorporating barberries into your cooking is a simple process, yet as most barberries are sold in a dehydrated form they will need to be soaked before you can get most of the nutrients out. If you are after a recipe to try there are fortunately plenty of options. Persian Rice with barberries is a common and simple dish to try, but you can also get a bit more creative and incorporate barberries into a compote, as a dressing for your next salad, or even use them in a breakfast omelette. Ask for barberries at your closest Middle Eastern grocer and try them out in your kitchen.