BARBERRY SAUCE
Make and share this Barberry Sauce recipe from Food.com.
Provided by Alia55
Categories < 60 Mins
Time 35m
Yield 4 jars
Number Of Ingredients 4
Steps:
- Place water, orange rind and sugar into a saucepan.
- Mix well and cook over a medium heat for 5 minutes.
- Add the washed and stemmed ripe berries.
- Cook till the berries begin to pop.
- When all the berries have popped, place the sauce in a bowl and chill in the refrigerator.
- Serve chilled.
Nutrition Facts : Calories 387, Sodium 2.4, Carbohydrate 100, Sugar 99.9
BERRY BBQ SAUCE
On weekends, I jazz up our favorite BBQ sauce with blackberries and blueberries. They make a marvelous spread for basting and saucing grilled baby back ribs. -Janet Hix, Austin, Texas
Provided by Taste of Home
Time 30m
Yield 4 cups.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine berries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until thickened, stirring occasionally., Stir in desired amount of barbecue sauce; cook 10-15 minutes longer or until thickened. Store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts : Calories 36 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 88mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges
ZERESHK POLO (PERSIAN BARBERRY RICE)
Zareshk literally means "barberries"--a staple of Persian cuisine. Absolutely love it! Known as "celebration rice" or "jeweled rice", this is often cooked for Persian weddings. But you don't need to wait for a wedding ceremony to enjoy it. This pulao is made with wild, red barberries (zareshk), which give the dish its jewel-like appearance and an exotic, slightly tart taste. It is usually served with chicken, as it is in this recipe.
Provided by Zainab Pervaiz
Categories World Cuisine Recipes Asian
Time 2h50m
Yield 5
Number Of Ingredients 12
Steps:
- Soak rice in water to cover for at least 30 minutes.
- Meanwhile, place 1 pinch saffron and 1 pinch sugar in a mortar and grind to a fine power. Transfer to a cup and fill 3/4 full with hot water. Set aside.
- Preheat the oven to 325 degrees F (165 degrees C). Wash the chicken pieces, pat dry, and place in a deep baking tray. Coat with 2 tablespoons olive oil, advieh, garlic paste, and remaining saffron. Cover with aluminum foil.
- Bake in the preheated oven until chicken is no longer pink, about 1 hour.
- While the chicken is baking, drain the soaked rice, add to a pot, and cover with 4 cups of water. Add 2 tablespoons of olive oil if desired to stop the grains from sticking to each other and 1 teaspoon salt. Boil the rice until tender yet firm to the bite, 10 to 15 minutes. Drain in a colander.
- Put the pot back on the stove and add remaining oil. Lay the sliced potato in the base (to protect the rice, but also to create a delicious edible crust of rice and potato). Top with the drained rice and cover with a lid. Cook until the rice begins to steam, 3 to 5 minutes. Turn the heat to low, and leave to steam, 25 to 30 minutes.
- Heat 1/2 of the butter in a frying pan and add barberries. Saute for 3 to 4 minutes; add 1 tablespoon sugar and 2 tablespoons of the saffron water. Stir briefly, then remove from heat. Place a layer of rice on a serving platter, followed by a sprinkling of barberries and a little saffron water. Keep layering. Leave some barberries for the top. Arrange the chicken quarters around or on the top of the platter then spoon the saffron rice and barberries on top.
Nutrition Facts : Calories 697.6 calories, Carbohydrate 78.1 g, Cholesterol 69.8 mg, Fat 33.3 g, Fiber 3.8 g, Protein 21.9 g, SaturatedFat 9.7 g, Sodium 627 mg, Sugar 4.3 g
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