Bought a bag of zereshk (dried barberries) to make Ottolenghi's aubergine kuku. www.guardian.co.uk/lifeandstyle/2010/...
Have since used some to make zereshk polo (aka polow), Persian saffron chicken with barberry rice.
Still have 95% of the bag left. While I'll surely be cooking the kuku and the polo again, I was wondering if anyone had other ideas for using these tart dried fruits.