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In Afghan and Iranian cooking, berberis (barberry) flavors rice dishes, known as Polow (in Persian) and Pilau (in Dari). In Iran it is used in kookoo-ye sabzi (an herb omelet) and Zereshk-polow (rice mixed with barberry served with chiken). In India, pickled barberries are served with curries or used like raisins in desserts.
Storage: Store barberries airtight in the freezer to maintain bright red color and freshness. The red color of barberries darkens with age as they oxidize.