Panir (پنیر) is the traditional Persian term for cheese. The word “panir” is commonly used for various types of cheese, but it primarily refers to a fresh, soft, mild cheese with a slightly creamy and spreadable texture. This type of cheese is a staple in Iranian cuisine, especially popular at breakfast.
Iranian panir is typically a white to slightly yellowish cheese made from cow’s, sheep’s, or goat’s milk, although cow’s milk is most commonly used. Fresh panir is characterized by its mild, creamy flavor, low acidity, slight saltiness, and a pleasant, slightly creamy texture that makes it easy to slice and spread. The typical structure of panir resembles feta cheese but is usually less salty.
Panir is often served fresh, without extended aging. This allows it to retain its lightness and delicate creamy taste.
In Iran, panir is most commonly enjoyed for breakfast. It is typically served with fresh bread such as sangak, barbari, or lavash. A popular combination is panir paired with walnuts, fresh tomatoes, cucumbers, herbs, and honey. Panir is also used in salads, as part of appetizers, or as a filling for various pastries and sandwiches.
Iranian Panir vs. Indian Paneer
Although the names are similar, the cheese referred to as panir in Iran differs in production, taste, and texture from “paneer,” which is commonly used in India. Indian paneer is usually firmer, less salty, and often used in warm dishes or curries.
Interesting Facts About Panir
- The term “panir” originates from the Persian language and historically influenced the word for cheese in several other languages, including Hindi, Urdu, and other Central Asian languages.
- In traditional Iranian medicine, panir is considered a “cold” food, so it is often consumed with “warm” foods such as walnuts or herbs.
- Panir is one of the most popular foods during the Iranian Nowruz holiday (Persian New Year), where it is part of the festive table.
I enjoyed eating panir during simple hotel breakfasts in the Iranian city of Esfahan. A combination of panir with fresh tomatoes, cucumber, and sangak bread helped me stave off hunger and set out to try more interesting Iranian breakfast dishes like kale pache or adasi.
Don’t get me wrong, panir is great. It’s just that I stayed in Esfahan much longer than the average hotel guest, and instead of having the same breakfast every day, I preferred trying new and unique Iranian dishes.
Bon appétit!
