📝 About This Recipe
A cornerstone of Afghan hospitality, this fresh, pressed cheese is a testament to the beauty of simple, high-quality ingredients. Unlike other fresh cheeses, the Afghan version is often lightly fried to create a delicate golden crust that contrasts beautifully with its creamy, mild interior. Infused with the aromatic crunch of nigella seeds and served alongside sweet preserves or savory breads, it is a versatile staple that bridges the gap between breakfast and a sophisticated side dish.
🥗 Ingredients
The Cheese Base
- 8 cups Whole Milk (high quality, non-homogenized is best)
- 1/2 cup Heavy Cream (for added richness)
- 1/4 cup White Vinegar (can substitute with fresh lemon juice)
- 1 teaspoon Sea Salt (adjust to taste)
- 1 teaspoon Nigella Seeds (Siyah Dana) (also known as black onion seeds)
For Frying and Flavoring
- 2-3 tablespoons Ghee or Vegetable Oil (for pan-searing)
- 1/4 teaspoon Turmeric Powder (optional, for a golden hue)
- 2 cups Cold Water (to rinse the curds)
For Serving
- 2 loaves Fresh Naan-e-Afghani (warm)
- 3 pieces Green Cardamom Pods (crushed, for the sugar syrup if serving sweet)
- 1/4 cup Honey or Fig Jam (for a sweet accompaniment)
- 1/4 cup Walnuts (toasted and halved)
👨🍳 Instructions
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1
In a large, heavy-bottomed pot, combine the 8 cups of whole milk and 1/2 cup of heavy cream. Set the heat to medium-high.
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2
Bring the milk mixture to a gentle boil, stirring frequently with a wooden spoon to ensure the bottom does not scorch. Watch closely as milk can boil over quickly.
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3
Once the milk reaches a rolling boil, reduce the heat to low. Slowly pour in the white vinegar (or lemon juice) one tablespoon at a time, stirring gently in a circular motion.
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4
Continue stirring until you see the milk separate into thick white curds and a translucent, yellowish liquid (whey). If the whey is still milky, add another tablespoon of vinegar.
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5
Remove the pot from the heat and let it sit undisturbed for 5 minutes to allow the curds to fully form and toughen slightly.
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6
Line a large colander with two layers of dampened cheesecloth and place it over a large bowl or in the sink. Carefully pour the contents of the pot into the colander.
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7
Rinse the curds gently with 2 cups of cold water. This stops the cooking process and washes away any residual vinegar taste.
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8
Sprinkle the sea salt and nigella seeds over the curds while they are still in the cheesecloth. Use a spoon to gently fold them in so they are evenly distributed.
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9
Gather the corners of the cheesecloth and tie them tightly. Squeeze out as much excess liquid as possible by hand.
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10
Place the tied bundle on a flat plate or cutting board. Place another heavy plate or a cast-iron skillet on top of the cheese to press it. Let it sit for at least 2 hours at room temperature.
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11
Once pressed, remove the cheese from the cloth. It should be firm and hold its shape. Cut the panir into 1-inch thick slabs or cubes.
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12
Heat the ghee or oil in a non-stick skillet over medium heat. If using turmeric for color, stir it into the oil now.
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13
Carefully place the panir slices in the skillet. Fry for 2-3 minutes per side until a beautiful golden-brown crust forms. The inside will remain soft and creamy.
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14
Remove the panir from the pan and drain briefly on paper towels. Serve immediately while warm and fragrant.
💡 Chef's Tips
Always use full-fat milk; low-fat or skim milk will result in a dry, crumbly cheese with very little yield. Don't discard the leftover whey! It is highly nutritious and can be used in place of water for baking Afghan bread or added to soups. If you prefer a softer cheese (like ricotta), press it for only 30 minutes; for a fryable cheese, the full 2 hours is essential. Ensure your vinegar is fresh; if the milk doesn't curdle instantly, your acid might be weak—just add a bit more until the separation is clear. Be gentle when flipping the cheese in the pan, as fresh panir is delicate and can break if handled roughly.
🍽️ Serving Suggestions
Serve warm with fresh Afghan Naan and a drizzle of honey for a classic 'Shirin' (sweet) breakfast. Pair with a side of Borani Banjan (eggplant) for a savory vegetarian lunch. Top with crushed walnuts and a sprinkle of extra nigella seeds for added texture. Enjoy alongside a hot cup of Chai-e-Parwarda (Afghan cardamom tea). Serve as an appetizer with fresh sliced cucumbers, tomatoes, and sprigs of cilantro.