Persian ingredient creating a sweet and sour flavour which looks pretty too. Sprinkle them on to a dish of rice or couscous or strew over pot-roasted chicken, and they'll bring a burst of gorgeous colour and an explosion of tart flavour. Being dried they keep well, too. Just a little light soaking, frying or simmering is all that's needed to plump them up and release their delicious flavour - like tangy, lemony currants. Barberries are an important ingredient in Iranian cookery