Persian Dried Fruits Guide: Raisins, Prunes, Mulberries & More

Persian dried fruit (miveh khoshk) is a pantry staple across Iran and Afghanistan — sun-dried the traditional way to concentrate natural sweetness and tartness with no added sugar. It’s eaten as a snack on its own, mixed into ajil, or cooked directly into rice and stews. Here’s a guide to the full lineup.

Raisins (Keshmesh)

Persian raisins come in several colors, each with a slightly different flavor and texture. Shop Green Raisin, Red Raisin, or Black Raisin (Maviz) — the darkest, richest of the three.

Prunes & Plums (Aloo Bokhara)

Sour-sweet dried plums, eaten as a snack or simmered into stews and rice for a tart edge. Shop Golden Prune, Afghani Prune, or Baraghan Prune.

Dried sour cherries are another tart favorite — shop Dried Sour Cherry.

Apricots (Zardaloo)

Naturally sweet and chewy, Persian dried apricots range from whole to sliced. Shop Whole Apricot, Dried Sliced Apricot, Gholang (a distinct whole-apricot variety), or Apricot Roll — pressed apricot sheets, similar in format to lavashak. Ready to eat straight from the bag or chopped into rice dishes.

Mulberries (Toot)

Delicate, naturally sweet with almost no tartness — a favorite for snacking and gifting. Shop White Mulberry or Black Mulberry, the deeper, slightly earthier of the two.

Figs (Anjeer)

Chewy and richly sweet, Persian and Afghan dried figs are a classic tea-time snack. Shop Afghan Fig or Dried Shirazi Fig.

Barberries (Zereshk)

Tiny, intensely tart red berries — essential for zereshk polo, shirin polo, and tahchin garnish. Shop Dried Barberries (Zereshk).

Oleaster (Senjed)

A mealy, date-like dried fruit with a distinct sweet-tannic flavor — one of the seven symbolic Haft-Sin items at Nowruz. Shop Dried Oleaster (Senjed).

Jujube (Annab)

A sweet, chewy dried date-like fruit, often used in traditional remedies as well as snacking. Shop Jumbo Jujube (Annab).

Banana Chips

Crisp, lightly sweet banana chips round out the dried fruit and snack lineup. Shop Banana Chips.

Frequently Asked Questions

What are the most popular Persian dried fruits?

Raisins, dried apricots, mulberries, and barberries (zereshk) are among the most commonly eaten — barberries specifically because they’re essential to signature rice dishes like zereshk polo.

How are Persian dried fruits traditionally eaten?

Most are eaten plain as a snack, mixed into ajil (Persian trail mix), or served alongside tea. Some, like barberries, oleaster, and prunes, are also cooked directly into rice dishes and stews.

Do Persian dried fruits contain added sugar?

Traditionally, no — the fruit is simply sun-dried, and its sweetness comes naturally from the fruit itself concentrating as it dries.

How should I store dried fruits to keep them fresh?

Keep them in an airtight container in a cool, dry place; for longer storage, the refrigerator or freezer helps preserve texture and flavor for months.

Shop the full Dried Fruits category at Goaldees (also searched as Goldis), shipped fresh, nationwide across the US.