Barberry preserve with cinnamon and vanilla

Barberry preserve with cinnamon and vanilla

Moraba-ye zereshk

By
From
Saraban
Makes
300 ml
Photographer
Mark Roper

Fresh from the tree, barberries or zereshk are mouth-puckeringly sour, but in countries such as Iran, where they are grown in abundance, they blend brilliantly with sugar to make intensely flavoured fruit leathers, jams and jellies. Dried barberries add lovely little jewels of flavour and colour to polows, stews and salads and they can also be turned into sweet preserves, as here.

Ingredients

Quantity Ingredient
100g dried barberries, stems removed
260g sugar
1 tablespoon cracked cardamon pods
1 cinnamon stick, broken in half
1 vanilla pod, split
700ml boiling water

Method

  1. Soak the barberries in cold water for 2 minutes, then drain. Put the barberries into a heavy-based saucepan with the remaining ingredients and bring to a boil over a medium heat.
  2. Lower the heat and cook at a gentle simmer for 40–50 minutes, or until the syrup coats the back of a spoon thickly. Stir regularly and skim from time to time to remove any scum that rises to the surface.
  3. Ladle into a sterilised jar and pour on enough syrup to cover completely. Seal while still hot and store in a cool place. Keeps for up to 12 months
Tags:
Saraban
Malouf
Greg
Lucy
Iran
Iranian
Middle Eastern
Persian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again