Ordubad walnut
In Nakhchivan the walnut is called «cəviz», and the richest of all grow in Ordubad. Its varieties, season and place on the table.
The fruit called «qoz» in other regions is called «cəviz» in Nakhchivan and Ordubad. Many peoples have regarded it as a symbol of abundance and long life; it is said that the ancient Greeks gave each other walnuts on feast days, and no Roman wedding was complete without them.
The Ordubad walnut is known for its rich oil. A good walnut does not crumble when cracked; its kernel comes out of the shell whole. The season is September–October; the people of Ordubad say that walnuts differ in size and taste from village to village.
The very names of the local varieties grown for centuries in the orchards of Nakhchivan are a memory in themselves: «Kətən köynək», «Daş cəviz», «Əlincə», «Qarğa cəvizi», «Şappan ləpəli», «Salxım cəviz», «Bəy cəvizi». Walnut orchards handed down from forefathers are regarded as the bounty and blessing of this land.
The walnut is a high-calorie, nourishing delicacy. Its shell, leaves and green husk are rich in tannins and dyes; walnut oil has been used both in the kitchen and in crafts.
The walnut has a special place in Ordubad cuisine: alana, basdiq, miyanpur, pakhlava, shakarbura, halva and walnut kükü are made in this town with particular skill. Walnut jam, regarded as the crown of the Ordubad table, is made from unripe green walnuts in August: the fruit, its hard skin peeled away, is kept in lime water for 2–3 days to remove the bitterness, the water changed several times, and then cooked with cloves. The whole process takes 7–10 days.
Protecting the walnut tree and passing it on to future generations is considered a good deed in Ordubad — every orchard is the continuation of a family line.
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