Best 3 Barberry Sauce Recipes
Embark on a culinary journey with barberries, the vibrant and tangy berries that have captivated taste buds for centuries. From the sun-kissed hills of Iran to the bustling markets of Morocco, barberries add a distinctive flavor and color to dishes around the world. In this article, we bring you a collection of delectable barberry sauce recipes that will tantalize your taste buds and elevate your cooking repertoire.
From the classic Persian Khoresh-e-Barberi, a fragrant stew bursting with the flavors of barberries, to the sweet and tangy Barberry Jam, perfect for spreading on toast or dolloping on desserts, these recipes showcase the versatility of barberries. Dive into the vibrant Barberry Sauce, an ideal accompaniment to grilled meats and roasted vegetables, or explore the unique flavors of Barberry Chutney, a tangy and aromatic condiment that will add a burst of flavor to your favorite dishes.
Whether you're looking for a vibrant sauce to brighten up your meals or a flavorful marinade to infuse your proteins with tangy goodness, this collection of barberry sauce recipes has something for every palate. So, gather your ingredients, fire up your stove, and let's embark on a culinary adventure with barberries!
BERRY SAUCE
Steps:
- Combine the berries, sugar, lemon zest and juice in a medium saucepan set over medium heat. Bring to a boil and cook until the berries burst and the liquid starts to thicken, about 5 minutes.
- Strain the mixture through a fine-mesh sieve, forcing the berries through by pushing and scraping with a rubber spatula. The more you force through, the thicker the sauce will be (the pulp closest to the seeds contains the most pectin, which is a natural thickener). Let cool completely and store in the refrigerator until ready to serve.
BERRY BBQ SAUCE
On weekends, I jazz up our favorite BBQ sauce with blackberries and blueberries. They make a marvelous spread for basting and saucing grilled baby back ribs. -Janet Hix, Austin, Texas
Provided by Taste of Home
Time 30m
Yield 4 cups.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine berries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until thickened, stirring occasionally., Stir in desired amount of barbecue sauce; cook 10-15 minutes longer or until thickened. Store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts : Calories 36 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 88mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges
ZERESHK POLO (PERSIAN BARBERRY RICE)
Zareshk literally means "barberries"--a staple of Persian cuisine. Absolutely love it! Known as "celebration rice" or "jeweled rice", this is often cooked for Persian weddings. But you don't need to wait for a wedding ceremony to enjoy it. This pulao is made with wild, red barberries (zareshk), which give the dish its jewel-like appearance and an exotic, slightly tart taste. It is usually served with chicken, as it is in this recipe.
Provided by Zainab Pervaiz
Categories World Cuisine Recipes Asian
Time 2h50m
Yield 5
Number Of Ingredients 12
Steps:
- Soak rice in water to cover for at least 30 minutes.
- Meanwhile, place 1 pinch saffron and 1 pinch sugar in a mortar and grind to a fine power. Transfer to a cup and fill 3/4 full with hot water. Set aside.
- Preheat the oven to 325 degrees F (165 degrees C). Wash the chicken pieces, pat dry, and place in a deep baking tray. Coat with 2 tablespoons olive oil, advieh, garlic paste, and remaining saffron. Cover with aluminum foil.
- Bake in the preheated oven until chicken is no longer pink, about 1 hour.
- While the chicken is baking, drain the soaked rice, add to a pot, and cover with 4 cups of water. Add 2 tablespoons of olive oil if desired to stop the grains from sticking to each other and 1 teaspoon salt. Boil the rice until tender yet firm to the bite, 10 to 15 minutes. Drain in a colander.
- Put the pot back on the stove and add remaining oil. Lay the sliced potato in the base (to protect the rice, but also to create a delicious edible crust of rice and potato). Top with the drained rice and cover with a lid. Cook until the rice begins to steam, 3 to 5 minutes. Turn the heat to low, and leave to steam, 25 to 30 minutes.
- Heat 1/2 of the butter in a frying pan and add barberries. Saute for 3 to 4 minutes; add 1 tablespoon sugar and 2 tablespoons of the saffron water. Stir briefly, then remove from heat. Place a layer of rice on a serving platter, followed by a sprinkling of barberries and a little saffron water. Keep layering. Leave some barberries for the top. Arrange the chicken quarters around or on the top of the platter then spoon the saffron rice and barberries on top.
Nutrition Facts : Calories 697.6 calories, Carbohydrate 78.1 g, Cholesterol 69.8 mg, Fat 33.3 g, Fiber 3.8 g, Protein 21.9 g, SaturatedFat 9.7 g, Sodium 627 mg, Sugar 4.3 g
Tips:
- Use a heavy-bottomed saucepan to prevent the sauce from sticking and burning.
- Keep the heat on low to medium-low and stir the sauce frequently to ensure even cooking.
- If the sauce is too thick, add a little water or chicken broth to thin it out.
- If the sauce is too tart, add a little sugar or honey to sweeten it.
- Taste the sauce as you go and adjust the seasonings to your liking.
- Serve the sauce warm or at room temperature.
Conclusion:
Barberry sauce is a versatile condiment that can be used to add a tart and tangy flavor to a variety of dishes. It is especially popular in Middle Eastern and Persian cuisine, but it can also be used to enhance the flavor of grilled meats, poultry, and fish. Barberry sauce is also a great way to add a pop of color to your plate. Whether you are using it as a marinade, a basting sauce, or a dipping sauce, barberry sauce is sure to add a delicious and unique flavor to your next meal.
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