📝 About This Recipe
A cornerstone of the traditional Afghan breakfast table (Nashta), Panir-o-Goz is a masterclass in the balance of textures and simple, high-quality ingredients. This dish pairs the creamy, slightly salty profile of fresh Afghan-style cheese with the earthy, buttery crunch of toasted walnuts and the floral sweetness of honey. It is an ancient, nourishing ritual that transforms a few pantry staples into a sophisticated spread that awakens the palate.
🥗 Ingredients
The Core Elements
- 500 grams Paneer or Queso Fresco (high-quality, firm but creamy, sliced into 1/2 inch thick rectangles)
- 1.5 cups Walnut Halves (raw, unsalted and shelled)
Sweetness and Aromatics
- 4 tablespoons Wildflower Honey (or high-quality liquid honey for drizzling)
- 1/2 teaspoon Ground Cardamom (freshly ground for maximum fragrance)
- 1 teaspoon Rose Water (culinary grade, optional but traditional)
Fresh Accompaniments
- 2-3 pieces Persian Cucumbers (thinly sliced into rounds)
- 2 pieces Vine-Ripened Tomatoes (sliced into wedges)
- 1/2 cup Fresh Mint Leaves (washed and patted dry)
- 1/4 cup Fresh Cilantro (tender stems included)
- 4-5 pieces Radishes (thinly sliced for a peppery bite)
For Serving
- 2 large loaves Naan-e-Afghani (or thick flatbread, warmed)
- 1 teaspoon Nigella Seeds (for garnishing the cheese)
👨🍳 Instructions
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1
Begin by preparing the walnuts. Place the raw walnut halves in a small dry skillet over medium-low heat.
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2
Toast the walnuts for 3-5 minutes, tossing frequently to ensure they don't burn. You are looking for a deep golden color and a fragrant, nutty aroma.
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3
Once toasted, immediately remove the walnuts from the hot pan and place them in a clean kitchen towel. Rub them gently to remove some of the bitter skins, then set aside to cool.
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4
Prepare the cheese by slicing it into uniform rectangles or cubes. If using a very salty cheese, you can soak the slices in cold water for 10 minutes, then pat dry to mellow the flavor.
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5
In a small bowl, whisk together the honey, ground cardamom, and rose water until well combined. This will be your aromatic drizzle.
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6
Wash and slice your cucumbers, tomatoes, and radishes. Keep them crisp by placing them in a bowl of ice water if not serving immediately, then drying before plating.
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7
Pick the freshest leaves of mint and cilantro from their stems. These herbs provide the essential 'Sabzi' (green) component of the meal.
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8
Warm your Afghan naan in a low oven or over an open flame until it is soft and pliable.
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9
Arrange the cheese slices in the center of a large, flat communal platter.
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10
Scatter the toasted walnuts generously over and around the cheese.
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11
Artfully arrange the cucumbers, tomatoes, radishes, and fresh herbs around the perimeter of the plate.
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12
Drizzle the cardamom-infused honey over the cheese and walnuts. The sweetness will perfectly balance the salt of the panir.
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13
Sprinkle nigella seeds over the cheese for a final touch of color and a subtle onion-like savoriness.
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14
Serve immediately while the bread is hot and the walnuts are still slightly warm.
💡 Chef's Tips
For the most authentic experience, seek out 'Paneer-e-Ahu' or a firm goat milk cheese at an international market. Don't skip toasting the walnuts; the heat releases essential oils that make the flavor much more intense. If you prefer a savory version, omit the honey and cardamom and drizzle with extra virgin olive oil and a pinch of Aleppo pepper. Always serve the herbs (Sabzi) whole rather than chopped to maintain their freshness and prevent bruising. Ensure your bread is thick and sturdy enough to hold a piece of cheese and a walnut in one bite.
🍽️ Serving Suggestions
Serve with a steaming pot of Afghan Green Tea (Chai-e-Sabz) infused with cardamom pods. Pair with a side of soft-boiled eggs for extra protein. Include a small bowl of fresh apricots or grapes to complement the creamy cheese. Add a dish of 'Chutney-e-Gashneez' (cilantro chutney) if you enjoy a spicy kick in the morning. Enjoy communally, using torn pieces of naan to scoop up the cheese and walnut together.