Nan-o Panir-o-gerdu

Nan-o Panir-o-gerdu Recipe - A Delicious Arabian Dish with Feta, Walnuts, and Herbs

Region / culture: Arabia | Preparation time: 15 minutes | Servings: 4-6

Introduction

Nan-o Panir-o-gerdu is a traditional Persian appetizer that is perfect for gatherings and parties. This flavorful and aromatic spread is made with a combination of feta cheese, walnuts, fresh herbs, and spices. It is typically served with lavosh or pita bread, making it a great addition to any mezze platter.

History

Nan-o Panir-o-gerdu has been a popular dish in Persian cuisine for centuries. The combination of feta cheese, walnuts, and herbs creates a unique and delicious flavor that has stood the test of time. This dish is often served at celebrations and special occasions, bringing people together to enjoy good food and good company.

Ingredients

0.25 lb (113 g) of feta cheese
2 cups of chopped walnuts
0.25 cup of fresh scallions
0.25 cup of fresh basil
0.25 cup of fresh tarragon
0.25 cup of fresh mint
1 clove of garlic, peeled and crushed
0.5 tsp of salt
0.25 tsp of freshly ground black pepper
1 tbsp of fresh lime juice
0.25 cup of olive oil

How to prepare

Using a food processor, combine all the ingredients until a grainy paste is formed.
Taste the mixture and adjust the seasoning if needed.
Transfer the mixture to a serving bowl and place it on a round platter.
Cut lavosh or pita bread into 4-inch pieces and arrange them around the bowl on the platter.
Alternatively, you can use sliced and toasted French or Italian bread.
Nush-e jan!

Variations

Add a pinch of saffron for a touch of luxury and elegance.
Mix in some pomegranate seeds for a burst of sweetness and color.
Top with a drizzle of honey for a hint of sweetness.

Cooking Tips & Tricks

Make sure to taste the mixture before serving and adjust the seasoning as needed.

- You can customize this recipe by adding your favorite herbs or spices.

- Serve the spread with a variety of bread options for a fun and interactive appetizer experience.

Serving Suggestions

Serve Nan-o Panir-o-gerdu with lavosh or pita bread, sliced vegetables, and olives for a complete mezze platter. Pair it with a glass of white wine or a refreshing cucumber mint cooler for a delicious and satisfying appetizer experience.

Cooking Techniques

Use a food processor to easily combine all the ingredients into a smooth paste.

- Toast the bread before serving for added crunch and flavor.

Ingredient Substitutions

Substitute feta cheese with goat cheese or ricotta for a different flavor profile.

- Use almonds or pistachios instead of walnuts for a unique twist.

Make Ahead Tips

Nan-o Panir-o-gerdu can be made ahead of time and stored in the refrigerator for up to 3 days. Simply cover the bowl with plastic wrap and refrigerate until ready to serve.

Presentation Ideas

Arrange the spread in a decorative bowl and garnish with fresh herbs and a drizzle of olive oil for an elegant presentation. Serve on a platter with an assortment of bread and crackers for a beautiful and inviting display.

Pairing Recommendations

Pair Nan-o Panir-o-gerdu with a glass of crisp white wine, such as Sauvignon Blanc or Chardonnay, for a perfect combination of flavors. Alternatively, serve with a refreshing cucumber mint cooler or a fruity mocktail for a non-alcoholic option.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply let the spread come to room temperature before serving. Enjoy cold or at room temperature for the best flavor.

Nutrition Information

Calories per serving

Calories: 220 per serving

Carbohydrates

Carbohydrates: 6g per serving

Fats

Total Fat: 18g per serving

Saturated Fat: 4g per serving

Proteins

Protein: 6g per serving

Vitamins and minerals

Calcium: 10% of daily value per serving

Iron: 8% of daily value per serving

Alergens

Contains: Dairy, Tree Nuts

Summary

Nan-o Panir-o-gerdu is a nutritious appetizer that is rich in protein, healthy fats, and essential vitamins and minerals. It is a great option for those looking for a flavorful and satisfying snack.

Summary

Nan-o Panir-o-gerdu is a delicious and nutritious appetizer that is perfect for any occasion. This flavorful spread is made with feta cheese, walnuts, and fresh herbs, creating a unique and satisfying dish that is sure to impress your guests. Serve with lavosh or pita bread for a complete mezze experience that will leave everyone coming back for more. Nush-e jan!

How did I get this recipe?

The first time I saw this recipe, I was immediately intrigued. The name alone, Nan-o Panir-o-gerdu, was enough to pique my interest. I had never heard of it before, and I was curious to learn more about this mysterious dish.

I first came across the recipe for Nan-o Panir-o-gerdu during one of my regular visits to the local market. As I was browsing through the stalls, I stumbled upon a small, unassuming book filled with traditional Persian recipes. The pages were yellowed and frayed, a testament to the book's age and well-loved status.

I flipped through the book, my eyes scanning the various dishes and their intricate ingredients. And then, there it was - Nan-o Panir-o-gerdu. The recipe called for a combination of ingredients that I had never thought to put together before - nan, a type of flatbread, panir, a soft white cheese, and gerdu, a type of savory herb.

I was intrigued by the simplicity of the recipe, yet drawn to the complexity of flavors that it promised. I knew that I had to try making it for myself.

I rushed home, eager to start cooking. I gathered the ingredients - flour, yeast, salt, water, milk, cheese, and herbs - and set to work. I mixed the flour, yeast, salt, and water together to form a dough, which I then kneaded until it was smooth and elastic. I let the dough rise, watching as it doubled in size before my eyes.

While the dough was rising, I prepared the filling. I crumbled the soft white cheese and mixed it with a variety of fresh herbs, including mint, parsley, and dill. The mixture was fragrant and vibrant, a feast for the senses.

Once the dough had risen, I divided it into small balls and rolled them out into thin circles. I spooned the cheese and herb mixture onto each circle, then folded them in half and sealed the edges, creating small pockets of deliciousness.

I heated a skillet on the stove, then cooked the filled pockets until they were golden brown and crispy on the outside. The smell that filled my kitchen was intoxicating - a mix of warm bread, melted cheese, and fragrant herbs.

When the Nan-o Panir-o-gerdu was finally ready, I couldn't wait to taste it. I bit into one of the pockets, savoring the crispy exterior and the gooey, cheesy filling. The flavors were unlike anything I had ever tasted before - a perfect balance of salty, savory, and herbaceous.

As I sat at my kitchen table, enjoying my creation, I couldn't help but think about all of the people who had contributed to this recipe over the years. The market vendor who had shared the book with me, the generations of cooks who had perfected the dish, and the countless individuals who had enjoyed it before me.

I realized that cooking was not just about following a set of instructions - it was about connecting with a tradition, a culture, and a community. And with each bite of Nan-o Panir-o-gerdu that I took, I felt a deep sense of gratitude for all of those who had come before me and shared their knowledge and recipes.

And so, Nan-o Panir-o-gerdu became a staple in my kitchen, a dish that I would make again and again, passing down the recipe to future generations. It was a reminder of the power of food to bring people together, to create memories, and to nourish both body and soul. And for that, I would be forever grateful.