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What is Paneer Boroshteh?
Paneer boroshteh translates roughly to fried cheese, and it is one of those wonderfully simple northern Iranian dishes built on very few ingredients done well. Cheese, egg, dried dill, and rice. It comes together in under 10 minutes and is a genuinely good way to use up leftover rice from the night before, just stir it directly into the pan at the end for a complete one-pan meal.
Choose Your Cheese
The cheese you use changes both the texture and the saltiness of the dish. Mild crumbly cheeses like feta or Iranian-style cheese work beautifully, while cream cheese and cottage cheese create softer, creamier variations.
| Cheese | Amount | Notes |
|---|
| Feta | 4 to 5 oz, crumbled | Salty. Start with 1½ tablespoons of butter and taste before adding any salt. |
| Iranian-style or farmer cheese | 4 to 5 oz, crumbled | Milder than feta, closer to the traditional version. |
| Cream cheese | 4 oz, softened | Creates a softer, creamier texture. |
| Cottage cheese | ½ cup | Creamiest option, does not need to become fully smooth. |
- Feta: A great option when you want a salty, crumbly cheese with plenty of flavor. Use a mild feta if possible.
- Iranian-style or farmer cheese: A mild, crumbly cheese that gives the dish a more traditional character.
- Cream cheese: Makes a rich, creamy version. Especially good when mixing everything with rice.
- Cottage cheese: Creates a softer, milder version and is particularly kid-friendly.
You do not need to make a separate recipe depending on which cheese you have. The same basic method works for all four.
Instructions
-
1
Warm the cheese. Melt the butter or ghee in a skillet over medium-low heat. We use our Le Creuset Signature Everyday Pan or the Our Place pan for this. Add your chosen cheese. For feta or Iranian-style and farmer cheese, cook for 2 to 3 minutes, stirring gently, until warmed and slightly softened. For cream cheese, stir gently until softened and creamy. For cottage cheese, warm for 1 to 2 minutes, it does not need to become completely smooth.
-
2
Add the dried dill. Add the dried dill and stir it into the cheese. Cook for about 30 seconds, just until fragrant.
-
3
Add the eggs. Crack the eggs directly into the skillet. Gently stir the eggs into the cheese and dill, breaking them up as they cook. Cook over medium-low heat for 3 to 5 minutes, stirring occasionally, until the eggs are fully cooked but still soft and moist. Taste before adding salt. Add black pepper if desired.
Two Ways to Serve It
🍞 With Sourdough Bread
Serve the warm paneer boroshteh alongside a slice of good sourdough bread for scooping. This is the quicker option when you do not have leftover rice on hand.
⭐ With Leftover Rice: Have leftover Persian rice? Use it. Once the eggs are almost completely cooked, add 2 to 3 cups of cooked Persian rice directly to the skillet. Gently fold the rice into the egg, cheese, and dill mixture. Cook for another 2 to 3 minutes, stirring occasionally, until the rice is heated through. If the rice seems dry, add a little more butter or ghee. Now you have a quick one-pan paneer boroshteh with rice.
A note on sodium and cheese: Because cheese can be high in sodium, the cheese choice matters for babies. Feta and some other cheeses can be quite salty, so a mild, lower-sodium option like cottage cheese or cream cheese is preferable for younger children. Always taste the dish before adding any additional salt.
Making It Kid-Friendly
| Age | How to serve |
|---|
| 6 to 12 months |
Choose a mild, lower-sodium cheese such as cottage cheese or cream cheese. Cook the eggs completely. Make sure the rice is soft and easy to manage. Mash the finished mixture to an appropriate texture if needed. Do not add additional salt unless necessary. |
| Toddlers |
You can leave the mixture more textured and serve it as a family breakfast or quick lunch. |
| Family |
Serve with a generous portion of Persian rice and any of the traditional accompaniments you enjoy, such as fresh herbs or yogurt on the side. |
Storage
🧊 Fridge
Up to 2 days in an airtight container. Reheat gently in a skillet over low heat. Best made fresh since it takes only about 10 minutes from start to finish.
Tips
- Do not automatically add salt. Feta and other cheeses may already provide plenty.
- Use medium-low heat to keep the eggs soft rather than dry.
- Dried dill is an important part of the flavor, you do not need to add other herbs.
- If using leftover rice, add it while the eggs are still slightly soft so everything combines nicely.
- If your leftover rice is very dry, a little extra butter or ghee brings it back to life.
- This is a great recipe for using whatever mild cheese you already have in the refrigerator.
The Busy Mom Shortcut
Have leftover Persian rice, eggs, and cheese? You have paneer boroshteh. Warm the cheese in butter, add dried dill and eggs, then fold in the leftover rice. One pan. About 10 minutes. No complicated preparation.
Why This Nourishes
🥚
Eggs
A complete protein source rich in choline, DHA, and fat-soluble vitamins, particularly important for a growing brain
🧀
Cheese
Provides calcium, protein, and fat, rounding out the meal with additional nutrients depending on which cheese you choose
🌿
Dried Dill
A traditional Persian herb with a gentle, aromatic flavor and a long history in northern Iranian cooking
