About Persian Cheese
Panir (پنیر) simply means "cheese" in Persian, but typically refers to brined white cheeses similar to feta. It's an essential part of Persian breakfast and the sabzi khordan tradition.
Types of Persian Cheese
Panir-e Tabriz
- •From Tabriz region
- •Firm, crumbly texture
- •Intense, tangy flavor
- •Aged in brine
Panir-e Liqvan
- •Premium variety from Liqvan village
- •Made from sheep's milk
- •Strong, complex flavor
- •Highly prized
Fresh Panir
- •Soft, mild
- •Made from cow's milk
- •Similar to fresh mozzarella
- •Less common
The Persian Breakfast Tradition
A traditional Persian breakfast includes:
- •Fresh bread (barbari, sangak, lavash)
- •Panir
- •Fresh herbs
- •Walnuts
- •Tea
The combination of warm bread, salty cheese, and fresh herbs is beloved throughout Iran.
Sabzi Khordan
Panir is a key component of sabzi khordan — the herb plate served with Persian meals:
- •Cubed or sliced cheese
- •Fresh herbs (basil, tarragon, mint)
- •Radishes, spring onions
- •Eaten wrapped in bread
Cooking with Panir
In Kuku
Crumbled into herb frittatas for richness and salt.
Stuffed Pastries
Mixed with herbs for borek and other filled breads.
Salads
Cubed into salad shirazi or other vegetable salads.
Buying Tips
- •Persian stores: Look for Tabriz or Liqvan varieties
- •Greek/Bulgarian feta: Good substitutes
- •Check brine: Should be clear, not cloudy
- •Taste if possible: Saltiness varies
Reducing Saltiness
If panir is too salty:
- •Soak in cold water for 30 minutes
- •Change water and repeat if needed
- •Or soak briefly in milk
Storage
- •Keep in brine in refrigerator
- •Will last several weeks
- •If brine evaporates, make new: 1 tbsp salt per cup water
- •Once removed from brine, use within days