Sharbat & juice
Ab Barberry
آبزرشک
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 5 min (Estimated)
- Makes
- 4 servings (Estimated)
- Kind
- Sharbat & juice
- Where it is eaten
- Provincial
- Serving
- 250 mL
Cooking time is not documented in the source, so it is not shown.
Ingredients
Quantities below make about 4 servings (Estimated)
- barberries 60 g
- water 1 L
Quantities and nutrition on this page are estimates unless the source gives measured values.
How this kind of dish is made
The source documents this dish but not a method specific to it. The steps below describe how dishes of this kind are generally made.
Prepare the main fruit, herb, seed, extract, or floral water.
If required, cook it with sugar and a little water to make a concentrated syrup, then cool.
Dilute with cold water for serving; add ice, rosewater, or lemon as appropriate.
Cook's notes
Use fresh water and good-quality aromatics. Serve at the appropriate temperature and make final sweetness or salt adjustments just before serving.
Background
This item is associated with South Khorasan and food traditions adapted to an arid climate, where grains, kashk, barberries, jujubes, and preservation techniques are important.
Nutrition
| Energy | 125 kcal |
|---|---|
| Protein | 1 g |
| Fat | 0 g |
| Carbohydrate | 30 g |
Where this comes from
Dish-specific official Visit Iran page supports the record; Grade A does not certify laboratory nutrition.
Record: IR0424 · Evidence: A (Directly documented)
Open the source page https://visitiran.ir/cuisine/street-food-tehran