BarberryBerberis vulgarisFam: Berberidaceae
The barberry is believed to have originated in Europe, North Africa and temperate Asia. The bark and roots have been used medicinally, and the close-grained wood is made into toothpicks. A yellow dye made from the bark was a coloring for wool, linen and leather. The name holy thorn derives from the Italian's belief that it was used in the crown of thorns placed on Christ at his crucifixion.
Unfortunately for the barberry shrub, it is host to a strain of rust which affects wheat. As its popularity as a spice led to wider cultivation, its subsequent association with the spread of disease in wheat made it extremely unpopular with farmers. The famines in the early tenth century in Spain were largely a result of the damage done to the wheat crops by rust. This may go some way to explain why barberry is so rarely heard of these days. The most likely way for us to become aware of it has been as an ingredient in Afghan cooking, where it is used to flavor rice dishess.
DescriptionBarberries are the dried, bright red berries from a species of berberis, many of which are poisonous. The ripe berries of B. vulgaris are used in cooking for their pleasantly acidic taste and fruity aroma, not unlike tamarind. The barberry bush is deciduous, grows to about 8 ft. (2.5 m) tall, and bears small, brightyellow flowers borne in clusters followed by the purple-scarlet fruit that becomes red upon ripening. Dried, ripe barberries are around 1/2 in. (10 mm) long, oblong in shape, moist to touch and look a bit like a miniature currant. The red color darkens with age as they oxidize.Purchasing and StorageBarberries can be found in middle eastern or international markets. Currants or dried cranberries could probably be substituted if you can't find them - but they're worth finding, as they lend a distinct tartness that goes well with the other flavors. Due to the toxicity of some species, the purchase of fresh barberries, which may be from an uncertain source, is not recommended. Only buy dried barberry from a reputable merchant. The dried barberry is quite moist to touch, typical of dried fruits, and should be red to dark red in color. Store in an airtight pack in the freezer to retain maximum color and flavor.
Culinary Uses of BarberryTraditionally barberry is used for its high citric acid content and was considered a good accompaniment to mutton when made into a jelly similar to the red currant jelly which so often accompanies game. It has been pickled for serving with curries and the Afghans and Iranians put barberry in their rice dishes. We like to use barberries with fruit, especially apples, where they make a particularly attractive addition to an apple pie, with the extra benefit of delivering the occasional fruity burst of tangy flavor.
Attributed Medicinal PropertiesBarberry is used as a general health tonic to promote vigor and a sense of health and wellbeing. The active substance found in barberry is called barberine alkaloids which has been proven to combat infection and bacteria, and stimulate the immune system. It is used to fight cold and fever. Barberry is also applied to ease inflammation. The herb fights infection in the urinary, gastrointestinal and respiratory tracts. Indications of mucosal discharge including sinusitis, rhinitis (commonly known as nasal congestion), bronchitis and even tuberculosis can be reduced using barberry extracts. Since the plant is also found to effectively combat fungal growth and infection, it is used in skin infections and for candid infections in the vagina. Certain skin infections like psoriasis also may be treated using barberry though there is a need for further research in this area.
Because of its strong anti-fungal and anti-inflammatory properties, Barberry also makes good eyewash. People suffering from conjunctivitis or inflamed eyelids can benefit from the application of a compress containing Barberry.
The roots and rhizomes of the plant are used because they have very high barberine content. In some cases, the leaves, berries and bark are also used. The bark and root bark of Barberry is antiseptic and an astringent. They are also hepatic, purgative, laxative, tonic and stomachic. The flowers and the bark are antirheumatic. Today all parts of the plant are used to form a general health tonic that improves the flow of bile and alleviates conditions like gallbladder pain, jaundice and gallstones. Barberry tincture is also recommended as an effective treatment for liver problems including hepatitis and jaundice. Barberry has also been found to be effective against diarrhea.
Barberry Caution: Studies show that it may irritate the stomach and may not suit people with stomach ulcers. Although barberry helps patients suffering from diarrhea, it is less useful when it comes to clearing the microorganisms in the stomach. Thus the disease will not be effectively treated. If barberry is used to fight diarrhea, it should be used in combination with a standard antibiotic therapy.
CultivationBarberry bushes love sunlight and need lots of heat and direct sunlight. The plant does not need much moisture, and will not tolerate soils that are moist. It is a hardy plant because it can tolerate almost any kind of soil. It is generally propagated by suckers, which are put out in plenty from the roots, but these plants are subject to send out suckers in greater plenty than those which are propagated by layers, therefore the latter method should be preferred.
The best time for laying down the branches is in autumn (October), and the young shoots of the same year are the best- these will be well rooted by the next autumn, when they may be taken off and planted where they are designed to remain.
Barberry may also be propagated by ripened cuttings, taken also in autumn and planted in sandy soil, in a cold frame, or by seeds, sown in spring, or preferably in autumn, 1 inch deep in a sheltered border when, if fresh from the pulp, or berry, they will germinate in the open in the following spring.
Other Namesberbery, European barberry, mahonia, holy thorn, pipperidge bush, sowberry, Iranian: zareshk
Recipes using Barberry
Zereshk Polow - Persian Barberry Rice
3 cups long-grain basmati rice1 frying chicken, about 3 pounds, or 2 Cornish game hens2 peeled onions, 1 whole and 1 thinly sliced2 cloves of garlic, peeled1/2 teaspoon salt1/4 teaspoon freshly ground black pepper1 teaspoon ground saffron dissolved in 4 tablespoons hot water2 cups dried barberries (zereshk), cleaned, washed, and drained2/3 cup clarified butter (ghee) or oil4 tablespoons sugar2 tablespoons plain yogurt2 tablespoons toasted cumin seeds2 tablespoons slivered almonds2 tablespoons slivered pistachios
google_protectAndRun("ads_core.google_render_ad", google_handleError, google_render_ad);
Clean and wash 3 cups of rice 5 times in warm water.
Place the whole chicken in a baking dish. Stuff the bird with one of the whole onions, the garlic, and sprinkle with salt, pepper, and 1 teaspoon saffron water. Cover and bake in a 350°F oven for 1 1/2 to 2 hours.
Clean the barberries by removing their stems and placing the berries in a colander. Place colander in a large container full of cold water and allow barberries to soak for 20 minutes. The sand will settle to the bottom. Take the colander out of the container and run cold water over the barberries; drain and set aside.
Sauté 1 sliced onion in 2 tablespoons butter, add barberries and cumin, and sauté for just 1 minute over low heat because barberries burn very easily. Add 4 tablespoons sugar, mix well, and set aside.
Bring 8 cups water and 2 tablespoons salt to a boil in a large, non-stick pot. Pour the washed and drained rice into the pot. Boil briskly for 6 to 10 minutes, gently stirring twice to loosen any grains that may have stuck to the bottom. Bite a few grains; if the rice feels soft, it is ready to be drained. Drain rice in a large, fine-mesh colander and rinse in 2 or 3 cups lukewarm water.
In the same pot heat 4 tablespoons butter and 2 tablespoons water.
In a bowl, mix 2 spatulas of rice, the yogurt, and a few drops of saffron water and spread the mixture over the bottom of the pot to form a tender crust (tah dig).
Place 2 spatulas full of rice in the pot, then sprinkle the cumin over the rice. Repeat these steps, arranging the rice in the shape of a pyramid. This shape allows room for the rice to expand and enlarge. Cover and cook for 10 minutes over medium heat.
Mix the remaining melted butter and saffron water with 1/4 cup of water and pour over the pyramid.
Place a clean dish towel or paper towel over the pot; cover firmly with the lid to prevent steam from escaping. Cook for 50 minutes longer over low heat.
Remove the pot from heat and allow to cool, covered, for 5 minutes on a damp surface to free crust from the bottom of the pot.
Remove lid and take out 2 tablespoons of saffron-flavored rice and set aside for use as garnish.
Then, gently taking 1 spatula full of rice at a time, place rice on a serving platter in alternating layers with the barberry mixture. Mound the rice in the shape of a cone. Arrange the chicken around the platter. Finally, decorate the top of the mound with the saffron-flavored rice, some of the barberry mixture, and almonds and pistachios.
Note: You may place the barberries in the rice and steam them together but the color of barberries will not be as red as when you layer them with the rice at the last minute.If using fresh barberries, clean by removing the stems and rinse with cold water.
Barberry Jelly
4 c Barberries; crushed2 Oranges; chopped2 c Water1 1/2 c Sugar1 pk Pectin
Sterilize six half-pint jelly jars with two-part lids; keep hot. Scald the lids in a saucepan of boiling water. Remove from the heat and cover the pan.
Simmer the berries and oranges in the water for 20 minutes, or until tender. Strain the juice through a jelly bag. Combine the juice and the sugar. Bring to a rolling boil. Add the pectin; bring to a boil. Pour the jelly into the prepared jars, wipe the rims, cover with the lids, and screw on the rings. Process in a hot-water bath for 15 minutes.
Artichoke and Barberry Bulgur with Fried Mussels
Pilavs made with bulgur wheat are especially popular in south-eastern Turkey. We enjoyed many different versions during our stay in Gaziantep – although none with seafood. But I think the delicate nutty flavour and slight chewiness of the grain work beautifully with these crunchy fried mussels. Just make sure you use coarse bulgur and not the fine variety, which is better used for salads and köfte.
3 artichokes200 g coarse bulgur2 tablespoons olive oil1 large shallot, finely diced1 clove garlic, finely chopped1 long red chilli, seeded and shredded2 tablespoons barberries or currants1/2 teaspoon paprika1/2 teaspoon freshly ground black pepper1 vine-ripened tomato, seeded and diced1/4 cup chopped dill1 teaspoon dried mint300 ml chicken stockGenerous pinch of sea salt
Fried Mussels35 mussels, scrubbed and bearded100 ml chicken stock3 cloves garlicVegetable oil for deep-frying200 ml beer2/3 cup self-raising flourPinch of bicarbonate of sodaPinch of sweet paprika1/2 teaspoon dried mint2–3 ice cubesPlain flour
Trim the outer hard leaves from the artichokes and cut in half lengthwise through the stalk. Use a sharp knife to remove the choke, then drop the trimmed artichokes into acidulated water.
To make the pilav, soak the bulgur in cold water for 5 minutes. While it’s soaking, heat the oil in a heavy-based saucepan. Add the shallot, garlic, chilli, barberries, paprika and pepper and sauté over medium heat for a few minutes until the shallot softens. Slice the artichokes thinly and add them to the pan. Sauté for 3–4 minutes, then add the tomato and herbs.
Bring the stock to the boil, then lower the heat and keep at a simmer. Drain the bulgur and squeeze it to remove any excess water. Add to the pan with the salt. Stir in the simmering stock, then bring to the boil, cover with a tight-fitting lid and cook over a low heat for 12 minutes. Remove the lid, increase the heat and cook until the liquid has been completely absorbed. Taste and adjust the seasoning if necessary.
While the pilav is cooking, prepare the fried mussels. Put the mussels into a large saucepan with the stock and garlic. Cover the pan and bring to the boil, then cook over a high heat for about 4 minutes, shaking the pan from time to time, until the mussels open. Discard any that refuse to open.
To fry the mussels, heat the oil to 200ºC in a large saucepan or deep-fryer. Whisk the beer, self-raising flour, bicarbonate of soda, paprika and mint to make a light batter. Add the ice cubes, which keep the batter cold and help make it really crisp. In batches of six, dust the mussels lightly with plain flour, then dip them into the batter and fry for 2–3 minutes, or until golden brown. Be careful as the oil will splutter and spit a lot. Using a slotted spoon, remove the mussels to drain on kitchen paper – keep them warm while you fry the remaining mussels.
To serve, tip the pilav onto a serving platter, then stack the fried mussels on top.
Roast Chicken with Pine Nut and Barberry Pilav Stuffing
1 x 1.5 kg free-range chickenSea saltFreshly ground black pepper2 tablespoons olive oil250 ml chicken stockWatercress to garnish
Pilav Stuffing280 g short-grain rice600 ml chicken stock55 g unsalted butter1 large purple onion, finely diced2 cloves garlic, finely diced60 g pine nuts1/2 teaspoon ground allspice1/2 teaspoon ground cinnamon1/3 cup barberriesSea saltSqueeze of lemon juice1/2 cup unsalted shelled pistachios, roughly chopped1/2 cup shredded flat-leaf parsley leaves
To make the stuffing, put the rice into a large bowl and rinse well under cold running water, working your fingers through it to loosen the starch. Drain off the milky water and repeat until the water runs clear. Cover the rice with cold water and leave to soak for 10 minutes. Drain the rice and rinse a final time, then drain again.
Bring the stock to the boil, then lower the heat and keep at a simmer.
Melt the butter in a heavy-based saucepan. Add the onion and garlic and sauté over a low–medium heat, stirring continuously, until the onion starts to soften. Add the pine nuts and spices, then increase the heat and sauté until the nuts start to colour. Add the barberries to the pan, followed by the simmering stock. Season with salt, then return to the boil, stir briefly, and cover with a tight-fitting lid. Cook over a very low heat for 15 minutes.
Tip the cooked rice onto a shallow tray and sprinkle on the lemon juice, pistachios and parsley. Use a fork to fluff up the grains and leave to cool.
Meanwhile, preheat the oven to 200ºC. Clean the chicken, removing any excess fat from around the cavity. Stand the chicken upright and season lightly inside with salt and pepper. Spoon around half the stuffing into the cavity, being careful not to overfill it, and secure the skin at the opening with a small skewer. Set the remaining rice aside. Season the chicken lightly with salt and pepper and rub with oil, then transfer it to a heavy-based baking tray. Pour in half the stock and roast for 20 minutes. Lower the oven to 180ºC and roast for a further 40 minutes. Remove the chicken from the oven and leave in a warm place for 10 minutes to rest.
While the chicken is resting, reheat the remaining stock and pilav in a saucepan over a gentle heat. Spoon out the stuffing from the chicken and add it to the pan. Mound the rice onto the centre of a warm serving platter. Cut the chicken into quarters, stack it around the rice and serve garnished with watercress.
Barberry Pickled Relish
Makes 4 jars
1 pint ripe barberries2 cups sugar4 cups cider vinegar1/2 teaspoon ground allspice1 teaspoon whole cloves1 cinnamon stick
Wash and stem the fruit.Place into a deep saucepan and add the sugar and the vinegar.Then add the allspice, cloves and cinnamon.Bring to a boil and hold there till the berries lose their color.Remove from heat and allow to cool.Strain and pour into hot sterile pint jars and seal.
The barberry is believed to have originated in Europe, North Africa and temperate Asia. The bark and roots have been used medicinally, and the close-grained wood is made into toothpicks. A yellow dye made from the bark was a coloring for wool, linen and leather. The name holy thorn derives from the Italian's belief that it was used in the crown of thorns placed on Christ at his crucifixion.
Unfortunately for the barberry shrub, it is host to a strain of rust which affects wheat. As its popularity as a spice led to wider cultivation, its subsequent association with the spread of disease in wheat made it extremely unpopular with farmers. The famines in the early tenth century in Spain were largely a result of the damage done to the wheat crops by rust. This may go some way to explain why barberry is so rarely heard of these days. The most likely way for us to become aware of it has been as an ingredient in Afghan cooking, where it is used to flavor rice dishess.
DescriptionBarberries are the dried, bright red berries from a species of berberis, many of which are poisonous. The ripe berries of B. vulgaris are used in cooking for their pleasantly acidic taste and fruity aroma, not unlike tamarind. The barberry bush is deciduous, grows to about 8 ft. (2.5 m) tall, and bears small, brightyellow flowers borne in clusters followed by the purple-scarlet fruit that becomes red upon ripening. Dried, ripe barberries are around 1/2 in. (10 mm) long, oblong in shape, moist to touch and look a bit like a miniature currant. The red color darkens with age as they oxidize.Purchasing and StorageBarberries can be found in middle eastern or international markets. Currants or dried cranberries could probably be substituted if you can't find them - but they're worth finding, as they lend a distinct tartness that goes well with the other flavors. Due to the toxicity of some species, the purchase of fresh barberries, which may be from an uncertain source, is not recommended. Only buy dried barberry from a reputable merchant. The dried barberry is quite moist to touch, typical of dried fruits, and should be red to dark red in color. Store in an airtight pack in the freezer to retain maximum color and flavor.
Culinary Uses of BarberryTraditionally barberry is used for its high citric acid content and was considered a good accompaniment to mutton when made into a jelly similar to the red currant jelly which so often accompanies game. It has been pickled for serving with curries and the Afghans and Iranians put barberry in their rice dishes. We like to use barberries with fruit, especially apples, where they make a particularly attractive addition to an apple pie, with the extra benefit of delivering the occasional fruity burst of tangy flavor.
Attributed Medicinal PropertiesBarberry is used as a general health tonic to promote vigor and a sense of health and wellbeing. The active substance found in barberry is called barberine alkaloids which has been proven to combat infection and bacteria, and stimulate the immune system. It is used to fight cold and fever. Barberry is also applied to ease inflammation. The herb fights infection in the urinary, gastrointestinal and respiratory tracts. Indications of mucosal discharge including sinusitis, rhinitis (commonly known as nasal congestion), bronchitis and even tuberculosis can be reduced using barberry extracts. Since the plant is also found to effectively combat fungal growth and infection, it is used in skin infections and for candid infections in the vagina. Certain skin infections like psoriasis also may be treated using barberry though there is a need for further research in this area.
Because of its strong anti-fungal and anti-inflammatory properties, Barberry also makes good eyewash. People suffering from conjunctivitis or inflamed eyelids can benefit from the application of a compress containing Barberry.
The roots and rhizomes of the plant are used because they have very high barberine content. In some cases, the leaves, berries and bark are also used. The bark and root bark of Barberry is antiseptic and an astringent. They are also hepatic, purgative, laxative, tonic and stomachic. The flowers and the bark are antirheumatic. Today all parts of the plant are used to form a general health tonic that improves the flow of bile and alleviates conditions like gallbladder pain, jaundice and gallstones. Barberry tincture is also recommended as an effective treatment for liver problems including hepatitis and jaundice. Barberry has also been found to be effective against diarrhea.
Barberry Caution: Studies show that it may irritate the stomach and may not suit people with stomach ulcers. Although barberry helps patients suffering from diarrhea, it is less useful when it comes to clearing the microorganisms in the stomach. Thus the disease will not be effectively treated. If barberry is used to fight diarrhea, it should be used in combination with a standard antibiotic therapy.
CultivationBarberry bushes love sunlight and need lots of heat and direct sunlight. The plant does not need much moisture, and will not tolerate soils that are moist. It is a hardy plant because it can tolerate almost any kind of soil. It is generally propagated by suckers, which are put out in plenty from the roots, but these plants are subject to send out suckers in greater plenty than those which are propagated by layers, therefore the latter method should be preferred.
The best time for laying down the branches is in autumn (October), and the young shoots of the same year are the best- these will be well rooted by the next autumn, when they may be taken off and planted where they are designed to remain.
Barberry may also be propagated by ripened cuttings, taken also in autumn and planted in sandy soil, in a cold frame, or by seeds, sown in spring, or preferably in autumn, 1 inch deep in a sheltered border when, if fresh from the pulp, or berry, they will germinate in the open in the following spring.
Other Namesberbery, European barberry, mahonia, holy thorn, pipperidge bush, sowberry, Iranian: zareshk
Recipes using Barberry
Zereshk Polow - Persian Barberry Rice
3 cups long-grain basmati rice1 frying chicken, about 3 pounds, or 2 Cornish game hens2 peeled onions, 1 whole and 1 thinly sliced2 cloves of garlic, peeled1/2 teaspoon salt1/4 teaspoon freshly ground black pepper1 teaspoon ground saffron dissolved in 4 tablespoons hot water2 cups dried barberries (zereshk), cleaned, washed, and drained2/3 cup clarified butter (ghee) or oil4 tablespoons sugar2 tablespoons plain yogurt2 tablespoons toasted cumin seeds2 tablespoons slivered almonds2 tablespoons slivered pistachios
google_protectAndRun("ads_core.google_render_ad", google_handleError, google_render_ad);
Clean and wash 3 cups of rice 5 times in warm water.
Place the whole chicken in a baking dish. Stuff the bird with one of the whole onions, the garlic, and sprinkle with salt, pepper, and 1 teaspoon saffron water. Cover and bake in a 350°F oven for 1 1/2 to 2 hours.
Clean the barberries by removing their stems and placing the berries in a colander. Place colander in a large container full of cold water and allow barberries to soak for 20 minutes. The sand will settle to the bottom. Take the colander out of the container and run cold water over the barberries; drain and set aside.
Sauté 1 sliced onion in 2 tablespoons butter, add barberries and cumin, and sauté for just 1 minute over low heat because barberries burn very easily. Add 4 tablespoons sugar, mix well, and set aside.
Bring 8 cups water and 2 tablespoons salt to a boil in a large, non-stick pot. Pour the washed and drained rice into the pot. Boil briskly for 6 to 10 minutes, gently stirring twice to loosen any grains that may have stuck to the bottom. Bite a few grains; if the rice feels soft, it is ready to be drained. Drain rice in a large, fine-mesh colander and rinse in 2 or 3 cups lukewarm water.
In the same pot heat 4 tablespoons butter and 2 tablespoons water.
In a bowl, mix 2 spatulas of rice, the yogurt, and a few drops of saffron water and spread the mixture over the bottom of the pot to form a tender crust (tah dig).
Place 2 spatulas full of rice in the pot, then sprinkle the cumin over the rice. Repeat these steps, arranging the rice in the shape of a pyramid. This shape allows room for the rice to expand and enlarge. Cover and cook for 10 minutes over medium heat.
Mix the remaining melted butter and saffron water with 1/4 cup of water and pour over the pyramid.
Place a clean dish towel or paper towel over the pot; cover firmly with the lid to prevent steam from escaping. Cook for 50 minutes longer over low heat.
Remove the pot from heat and allow to cool, covered, for 5 minutes on a damp surface to free crust from the bottom of the pot.
Remove lid and take out 2 tablespoons of saffron-flavored rice and set aside for use as garnish.
Then, gently taking 1 spatula full of rice at a time, place rice on a serving platter in alternating layers with the barberry mixture. Mound the rice in the shape of a cone. Arrange the chicken around the platter. Finally, decorate the top of the mound with the saffron-flavored rice, some of the barberry mixture, and almonds and pistachios.
Note: You may place the barberries in the rice and steam them together but the color of barberries will not be as red as when you layer them with the rice at the last minute.If using fresh barberries, clean by removing the stems and rinse with cold water.
Barberry Jelly
4 c Barberries; crushed2 Oranges; chopped2 c Water1 1/2 c Sugar1 pk Pectin
Sterilize six half-pint jelly jars with two-part lids; keep hot. Scald the lids in a saucepan of boiling water. Remove from the heat and cover the pan.
Simmer the berries and oranges in the water for 20 minutes, or until tender. Strain the juice through a jelly bag. Combine the juice and the sugar. Bring to a rolling boil. Add the pectin; bring to a boil. Pour the jelly into the prepared jars, wipe the rims, cover with the lids, and screw on the rings. Process in a hot-water bath for 15 minutes.
Artichoke and Barberry Bulgur with Fried Mussels
Pilavs made with bulgur wheat are especially popular in south-eastern Turkey. We enjoyed many different versions during our stay in Gaziantep – although none with seafood. But I think the delicate nutty flavour and slight chewiness of the grain work beautifully with these crunchy fried mussels. Just make sure you use coarse bulgur and not the fine variety, which is better used for salads and köfte.
3 artichokes200 g coarse bulgur2 tablespoons olive oil1 large shallot, finely diced1 clove garlic, finely chopped1 long red chilli, seeded and shredded2 tablespoons barberries or currants1/2 teaspoon paprika1/2 teaspoon freshly ground black pepper1 vine-ripened tomato, seeded and diced1/4 cup chopped dill1 teaspoon dried mint300 ml chicken stockGenerous pinch of sea salt
Fried Mussels35 mussels, scrubbed and bearded100 ml chicken stock3 cloves garlicVegetable oil for deep-frying200 ml beer2/3 cup self-raising flourPinch of bicarbonate of sodaPinch of sweet paprika1/2 teaspoon dried mint2–3 ice cubesPlain flour
Trim the outer hard leaves from the artichokes and cut in half lengthwise through the stalk. Use a sharp knife to remove the choke, then drop the trimmed artichokes into acidulated water.
To make the pilav, soak the bulgur in cold water for 5 minutes. While it’s soaking, heat the oil in a heavy-based saucepan. Add the shallot, garlic, chilli, barberries, paprika and pepper and sauté over medium heat for a few minutes until the shallot softens. Slice the artichokes thinly and add them to the pan. Sauté for 3–4 minutes, then add the tomato and herbs.
Bring the stock to the boil, then lower the heat and keep at a simmer. Drain the bulgur and squeeze it to remove any excess water. Add to the pan with the salt. Stir in the simmering stock, then bring to the boil, cover with a tight-fitting lid and cook over a low heat for 12 minutes. Remove the lid, increase the heat and cook until the liquid has been completely absorbed. Taste and adjust the seasoning if necessary.
While the pilav is cooking, prepare the fried mussels. Put the mussels into a large saucepan with the stock and garlic. Cover the pan and bring to the boil, then cook over a high heat for about 4 minutes, shaking the pan from time to time, until the mussels open. Discard any that refuse to open.
To fry the mussels, heat the oil to 200ºC in a large saucepan or deep-fryer. Whisk the beer, self-raising flour, bicarbonate of soda, paprika and mint to make a light batter. Add the ice cubes, which keep the batter cold and help make it really crisp. In batches of six, dust the mussels lightly with plain flour, then dip them into the batter and fry for 2–3 minutes, or until golden brown. Be careful as the oil will splutter and spit a lot. Using a slotted spoon, remove the mussels to drain on kitchen paper – keep them warm while you fry the remaining mussels.
To serve, tip the pilav onto a serving platter, then stack the fried mussels on top.
Roast Chicken with Pine Nut and Barberry Pilav Stuffing
1 x 1.5 kg free-range chickenSea saltFreshly ground black pepper2 tablespoons olive oil250 ml chicken stockWatercress to garnish
Pilav Stuffing280 g short-grain rice600 ml chicken stock55 g unsalted butter1 large purple onion, finely diced2 cloves garlic, finely diced60 g pine nuts1/2 teaspoon ground allspice1/2 teaspoon ground cinnamon1/3 cup barberriesSea saltSqueeze of lemon juice1/2 cup unsalted shelled pistachios, roughly chopped1/2 cup shredded flat-leaf parsley leaves
To make the stuffing, put the rice into a large bowl and rinse well under cold running water, working your fingers through it to loosen the starch. Drain off the milky water and repeat until the water runs clear. Cover the rice with cold water and leave to soak for 10 minutes. Drain the rice and rinse a final time, then drain again.
Bring the stock to the boil, then lower the heat and keep at a simmer.
Melt the butter in a heavy-based saucepan. Add the onion and garlic and sauté over a low–medium heat, stirring continuously, until the onion starts to soften. Add the pine nuts and spices, then increase the heat and sauté until the nuts start to colour. Add the barberries to the pan, followed by the simmering stock. Season with salt, then return to the boil, stir briefly, and cover with a tight-fitting lid. Cook over a very low heat for 15 minutes.
Tip the cooked rice onto a shallow tray and sprinkle on the lemon juice, pistachios and parsley. Use a fork to fluff up the grains and leave to cool.
Meanwhile, preheat the oven to 200ºC. Clean the chicken, removing any excess fat from around the cavity. Stand the chicken upright and season lightly inside with salt and pepper. Spoon around half the stuffing into the cavity, being careful not to overfill it, and secure the skin at the opening with a small skewer. Set the remaining rice aside. Season the chicken lightly with salt and pepper and rub with oil, then transfer it to a heavy-based baking tray. Pour in half the stock and roast for 20 minutes. Lower the oven to 180ºC and roast for a further 40 minutes. Remove the chicken from the oven and leave in a warm place for 10 minutes to rest.
While the chicken is resting, reheat the remaining stock and pilav in a saucepan over a gentle heat. Spoon out the stuffing from the chicken and add it to the pan. Mound the rice onto the centre of a warm serving platter. Cut the chicken into quarters, stack it around the rice and serve garnished with watercress.
Barberry Pickled Relish
Makes 4 jars
1 pint ripe barberries2 cups sugar4 cups cider vinegar1/2 teaspoon ground allspice1 teaspoon whole cloves1 cinnamon stick
Wash and stem the fruit.Place into a deep saucepan and add the sugar and the vinegar.Then add the allspice, cloves and cinnamon.Bring to a boil and hold there till the berries lose their color.Remove from heat and allow to cool.Strain and pour into hot sterile pint jars and seal.
Thanks for your education on Burberries. I have used them in a recipe found in the NY Times and was trying to find out how to store them. I purchased them from a Middle Eastern food store in West LA on Santa Monica Blvd near Bundy.
ReplyDeleteThanks