Barberry & Nut Stew

Barberries have come a long way from being called "the poor man's currant".Once popular throughout North America and Europe where they were made into jellies or preserved in vinegar , they are now synonymous with the cooking of Iran. Barberries grow wild in Europe, Asia, North Africa and North America but the edible kind, Berberis Vulgaris grows primarily in Iran. Barberries are never eaten fresh as they are too tart instead they are dried in the sun and stored in an airtight container till ready for later use.

In Persian cuisine, barberries are usually added to dishes to add flavor and color. Some of the most common Persian dishes are khoresht-e zereshk (barberry nut stew) and morasa polow(jeweled rice).
Picture courtesy of PomegranatesandZaatar

Yield:4-6 Servings
Ingredients:
2 Tbsp. olive oil
2 onions, finely chopped
1 lb. lean lamb, cut into cubes (or can substitute with chicken)
1 1/2 c almonds, slivered
1 1/2 c pistachios, chopped
2 pinches saffron threads, soaked in hot water
2 Tbsp. sugar
2 c barberries
salt & black pepper

1. Heat the oil in a large pan.Add the onions and fry until they are a golden brown ( about five minutes). Stir in the lamb and brown it, stirring often.
2. Pour some water in the pan, enough to cover the meat and simmer for about 4o minutes.Stir in the pistachio and almonds and simmer for another 15 minutes.
3. Meanwhile with a mortar and pestle, grind the saffron threads with the 2 tbsp of sugar and add some hot water and mix it till it becomes reddish.
4. Add the saffron liquid and barberries to the pan and stir to combine.Simmer for another 7-8 minutes and remove from heat.Season with salt and pepper