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Walnut preserves |Qoz murabbasi

Qoz murabbasi - Walnut preserves
Azerbaijanis love to eat jam and fruit preserves with tea. Jam is usually eaten on its own by the spoonful rather than spread on bread.

Walnut preserves are a traditional delicacy made from early, green walnuts. The preserves are highly prized, as their preparation is laborious and time-consuming.

Preparation time: 1 week
Cooking time: 1 day
Serves: makes 5-6 jars


  • 1 kg/2.2 lb green walnuts
  • 1.5 kg/3 lb 4 oz sugar
  • 1 lemon
  • a few cloves or 1 tspn cardamon
  • 500 g/1lb 4 oz of slaked lime (calcium hydroxide)


  • Wash the walnuts and remove the green shells.
  • Soak the shelled walnuts in cold water for 3 days, changing the water 3 or 4 times per day.
  • Prepare lime water by mixing 500 g/1lb 4 oz of slaked lime (calcium hydroxide) and 3 litres/5 pints 3 fl. oz of cold water. Mix the solution well, leave to settle for 3 to 4 hours, then filter the lime water.
  • Soak the walnuts in the lime water for 2 to 3 days, stirring them 4 to 5 times per day.
  • Remove the walnuts from the lime water and wash thoroughly. Pierce the nuts with a thick needle or fork and soak in cold water for another 3 days, changing the water 2 or 3 times per day.
  • Plunge the nuts into boiling water for 10 minutes. Remove and dry thoroughly.
  • Dissolve the sugar in 2.25 litres/4 pints of water to make a syrup. Bring to the boil, add the nuts, bring back to the boil and simmer for 15 minutes. Remove from the heat and set aside for 4 to 6 hours. Bring to the boil twice more, simmering fro 15 minutes and leaving 4 to 6 hours between each boiling. Add the lemon juice, cloves or cardamon after the last boil.
  • Bring back to the boil once more and simmer until the nuts are soft.
  • Put the nut jam into sterilized jars and seal.

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