Dried barberries or zereshk are small dried round fruits used in Persian and Iranian cooking, similar to a dried cranberry. The barberry fruit grows on the berberis tree which grown in similar areas to saffron – a frequent culinary pairing. Use the barberries to stuff quail, or stir them through rice for the dish zeresk polow. The berries are also very high in pectin so are often used in jams or jellies.
Soak barberries in cold water for 10 minutes before use. Drain, and sauté in a little oil until they swell. Then chop together with nuts, and onions to stuff chicken or quail; or stir through rice along pistachios, raisins, cardamon, saffron and other spices for the colourful « Persian jewelled rice », zereshk polow.
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|Content||Dried barberries or zereshk are small dried round fruits used in Persian and Iranian cooking, similar to a dried cranberry. The barberry fruit grows on the berberis tree which grown in similar areas to saffron - a frequent culinary pairing. Use the barberries to stuff quail, or stir them through rice for the dish zeresk polow. The berries are also very high in pectin so are often used in jams or jellies. Soak barberries in cold water for 10 minutes before use. Drain, and sauté in a little oil until they swell. Then chop together with nuts, and onions to stuff chicken or quail; or stir through rice along pistachios, raisins, cardamon, saffron and other spices for the colourful "Persian jewelled rice", zereshk polow.||Great for giving your rice and couscous a lift, Mymouné’s Orange Blossom Water is fresh and fragrant. Distilled using traditional Lebanese methods, this orange blossom water is also perfect to add to your cakes, pastries and puddings. The versatile ingredient can also be added to hot water to make a digestif, or to fresh water to give you an aromatic palate cleanser. Mymouné is a family-run business making artisan Lebanese specialities. Based in the village of Ain El Kabou, at the foot of Mount Sannine, Mymouné takes full advantage of the rich Lebanese soil and Mediterranean weather to grow succulent fruits and fragrant flowers. These are handpicked and carefully selected for use in their preserves, flower-waters, jams and seasonings. Mymouné use traditional Lebanese methods with no artificial preservatives to bring you exquisite flavours from the Middle East. See the full range of Mymouné products here. Ingredients: distilled orange blossom||Pomegranate molasses – or pomegranate syrup – has a fruity sweetness that's countered by a lovely, sharp tart flavour. Most often found in Middle Eastern recipes, and often referred to as dibs rumman, pomegranate molasses is a favourite ingredient in Ottolenghi’s cookbooks – and is included in our Cookbook Set: Jerusalem.
What is pomegranate molasses?
Pomegranate molasses is a treacly-rich fruit syrup made from boiled, reduced pomegranate juice. It is used in savoury and sweet dishes alike. It has the sweet-sourness of tamarind, rather than the pure fruit-richness of sultanas and prunes. Pomegranate molasses is called dibs rumman in Arabic.
How do I cook with pomegranate molasses?
Pomegranate molasses is delicious in everything from salad dressings and the roasted aubergine dip baba ganoush, to fesenjan stew, a braised Iranian chicken and walnut dish. The sharpness beautifully complements the oil in salad dressings, and is a good substitute for vinegar or lemon juice - try using alongside hazelnut oil for a rich and rounded dressing. Even try drizzling a little on top of hummus, or - in sweet dishes - over ice cream and meringues. Read more about pomegranate molasses with cooking ideas here.
How do I choose which pomegranate molasses to buy?
This pomegranate molasses is the Lebanese Cortas brand, which is a great value all-rounder, and perhaps the most commonly seen in the Middle Eastern pantry or supermarket. Two other brands are also available:
||Dukkah is a savoury Egyptian blend of nuts and spices used to flavour marinades and a wide range of side dishes. The combination of hazelnuts, almonds, cumin and coriander bring rich, aromatic notes to simple meat or grain dishes. Pop a bowl of dukkah on the table when serving bread and oil – it adds an exotic twist on the normal aperitif. Also sprinkle a little over cooked vegetables, add a pinch to meatballs, or rub into lamb or chicken before cooking. Ingredients: Almonds, hazelnuts, coriander seeds, cumin, sesame, salt, pepper. Contains nuts & sesame.||Sabrina Ghayour and Yotam Ottolenghi have introduced you to the flavour of pomegranate molasses, and now it’s time to try it in a whole new way – freeze-dried rocks! The caramel-coloured shards are light and airy, and dissolve on the tongue with an intense hit of sweet-sour pomegranate flavour. Use the freeze-dried pomegranate molasses rocks to add an exciting new dimension to salads and starters. To balance the intensely sweet-sour flavour, use to top rich and oily dishes, or ones full of roasted, nutty flavours. You could even use the rocks on sweet dishes – surprise dinner guests by using them instead of honeycomb to top ice cream! Ingredients: pomegranate molasses, maltodextrin. Once opened, keep tightly sealed in a dry place.||Falafel spice mix is a beautiful and complex spice blend of ten spices to season homemade falafels. Also blend the falafel spice with oil and garlic as a meat rub or marinade, or sprinkle over popcorn just before serving. The Arabic word for spices is baharat, so the falafel spice mix is also an example of baharat. Ingredients: coriander, cumin, cloves, caraway, fennel, turmeric, nutmeg, cardamom, chilli pepper, garlic|
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