I've been cooking out of Jeruselam, Yotam Ottolenghi's cookbook

[karennoca]

and my next adventure is Chicken with Caramelized Onion & Cardamom Rice. The recipe calls for barberries. Or you can also use currants soaked in lemon juice. I have never cooked with barberries and wonder if anyone here has experience with them? Are they worth me buying online or should I just use the currants?. I love new ingredients, so ordering would not be a problem for me. If the currants would give the same flavor, though.....????

 

[luisa_calif]

i also have that book checked out from the library. Substitutions for barberries include>>>

craisins (snipped) or dried cherries (also snipped) .

 

[sylvia]

Here's the recipe from the NY Times.

http://www.nytimes.com/2013/07/23/dining/chicken-with-cardamom-rice-from-jerusalem.html?_r=0

 

[luisa_calif]

Thanks for the peek. I still have that book checked out from the library and that looks very good.

 

[traca]

Karen, if you're willing, I'd get my hands on some barberries. They're really interesting

and just as a currant soaked in lime isn't really much like a cranberry, barberries are really a unique fruit. Sure you can make substitutions but if you're curious, I'd say now's a good time to explore barberries. I used to work with a Persian woman who made a kind of jeweled rice with them. They're delicious!

 

[karennoca]

Thanks all! Traca, did you by any chance get the jeweled rice recipe?

 

[traca]

No, but it's a traditional Persian recipe. This version is nearly identical.

http://www.thekitchn.com/recipe-iranian-jeweled-rice-recipes-from-the-kitchn-194680

 

[karennoca]

Now, THAT is a beautiful dish...l