Barbaris adds an acid that balances the fat content of meat and carrots. Without it, pilaf is heavier and more monotonous in taste. A handful of 4-6 portions are placed on the casket - about 10-15 g.
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Barbaris (zirk)
Dried barberry (zirk) is a sour bright red berry, a traditional seasoning for pilaf; gives a characteristic sour-sweet accent and a beautiful color.
Barbaris (Uzb. "Zirk") is a small bright red berry with a characteristic sourness, a traditional seasoning for pilaf, tea and sweets. In the finished pilaf, it is added with a handful along with spices: the berry gives a sour-sweet accent, which balances the fat content of meat and emphasizes rice.
- Origin
- Uzbekistan / Kyrgyzstan (Arslanbob, Fergana Valley)
- Category
- Spices and seasonings
- Packing
- Weight from 50g, packing 100g
- Storage period
- Up to 18 months in a dry, dark place
- Certification
- Certified by Halal Latvia
On the Uzbek counter, the zirk lies with a scatter - it is so clear that the berry is whole, without sticks and crumbs. The best batch is rich red, with a slightly waxy shine; dark and dusty berry loses taste and gives color to the dish worse.
In the pilaf, barberry is placed at the stage of zirvak, after carrots and spices: a handful (10-15 g) is placed on a Kazan of 4-6 portions. At home, it is convenient to first wash the barberry in cold water - this removes dust and slightly softens the berry. To the pilaf with apricots and raisins, barberry will add a fresh sour accent, without which the dish seems “flat”.
In addition to pilaf, zirk is used in tea with spices, in fillings for sweet samsa and in eastern pilaf with sweet notes (for example, in wedding Toshkent). Barbary is stored for up to 18 months in a dry, dark place; it is not removed in the refrigerator.
FAQ
Barbaris (Zirk) - frequent questions
At the stage of zirvak - after roasting meat, onions and carrots, and put spices. Barbaris cooks with zirvak and gives the acid to the broth, which then absorbs the rice.
Barbaris is smaller, sourer and drier; cranberries are juicier and less acidic. In Uzbek cuisine, barberry is not replaced by cranberries - the characteristic taste is lost. If there is no barberry, it is better without it than with a replacement.
In a sealed jar in a dry, dark place, at room temperature. The refrigerator is not cleaned - there the berry gains moisture and is stored worse. Up to 18 months.
To pilaf or tea
Pack a basket for dinner right on the counter.
At the Uzbek bazaar in Riga, you can collect a full lunch in one go: rice, spices, dried fruits, tortillas and tea. If you are planning a family holiday or a large company - write in advance through the form, we will collect the set by the right time.