Iranian Baby Walnut Preserve

Name: Iranian Baby Walnut Preserve
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 35 min
Yield: Makes a 1-pint jar
Cuisine: Iranian
Ingredients: 4 whole cloves; 1½ cups water; 2 pounds (about 25) unripe baby green walnuts, outer green shell removed and pricked with a kitchen needle; 3 tablespoons fresh lime juice; 2 pounds (4½ cups) sugar; 1 3-inch cinnamon stick; ¼ cup honey

Preparation info

Makes a
1 pint
jar

Difficulty
Easy
Ready in
1 hr 35

Appears in

Silk Road Cooking

By Najmieh Batmanglij

Published 2000

About

Baby green walnuts* are harvested in early summer. They are made into a refined preserve, not only in Iran but in Egypt and Cypress as well.

Ingredients

Iranian Baby Green Walnut Preserve

2 pounds (about 25) unripe baby green walnuts, outer green shell removed and pricked with a kitchen needle
1½ cups

Asia
Iran
Preserve
Vegetarian
Southeast Asia
Summer
Gluten-free

Method

To remove bitterness from the walnuts, place them in a medium-sized laminated pot with 1 tablespoon salt and cover with cold water. Bring to a boil and simmer over medium heat for 25 minutes until tender. Drain and rinse thoroughly with cold water. Taste and if there is even