Barberry

Barberries are tiny, ruby-red berries, usually sold dried, with wrinkled skins and a jewel-like shine. They taste sharply tart with a citrusy snap and rehydrate quickly; cooks use them to stud pilafs, brighten stews, and garnish salads and yogurt.\n\nNative to Europe, North Africa, and Western Asia, seedless culinary types are widely cultivated in northeastern Iran as zereshk. Harvested in late summer, the berries are shade-dried or gently air-dried to preserve color and tartness, and feature prominently in Persian as well as broader Middle Eastern and Central Asian cuisines.