In this study, the drying of barberry in a combined fluidized bed–microwave dryer was investigated. To examine and predict the physicochemical properties of this fruit, the Response Surface Methodology (RSM) was employed. For this purpose, a combined fluidized bed–microwave dryer, in which microwave power, air flow rate, and air temperature can be controlled easily and with high precision, was used.In this research, the effects of two variables, microwave power (0, 300, and 600 W) and air temperature (45, 60, and 75 °C), on drying time, rehydration capacity, density, water activity, phenolic compounds, anthocyanins, and antioxidant activity were investigated. To evaluate the effects of these factors and optimize the process, Design-Expert software version 8.0.7.1 with a central composite design was used.The obtained results indicated that microwave power and air temperature had the greatest impact. It was found that increasing microwave power, especially in the final stages, and reducing temperature, air velocity, and material load led to a higher-quality product. Prediction of the quality characteristics of dried barberry was carried out using Response Surface Methodology (RSM).