Ardour Panir (آردور پنیر) — Persian Herbed Cheese Truffles

• 200 gCream cheese (full-fat, softened to room temperature)
• 180 gFeta cheese (brined feta, drained well and crumbled)
• 6 gGarlic (1 large clove, finely grated or pressed)
• 20 gFresh parsley leaves (finely chopped)
• 10 gFresh mint leaves (finely chopped)
• 10 gCelery leaves (tender leaves only, finely chopped)
• 0.5 tspBlack pepper (freshly ground)
• 1 tspLemon zest (finely grated, optional but brightens flavor)
• 70 gWalnuts (finely chopped; toast 6–8 minutes at 160°C/320°F, then cool)
• 60 gSesame seeds (white or mixed; toast 3–4 minutes in a dry pan until fragrant, then cool)
• 12Grape leaves (fresh, washed and dried; or use small lettuce leaves)

Instructions

1. 1

   Drain the feta thoroughly, then crumble it into a medium bowl. Add the softened cream cheese and mash with a fork until mostly smooth. Stir in the grated garlic, chopped parsley, mint, and celery leaves, plus black pepper and lemon zest. Mix 1–2 minutes until evenly speckled with herbs and cohesive.

2. 2

   Cover the bowl and refrigerate the cheese mixture for 45 minutes to firm up; this makes clean, round truffles. Meanwhile, prepare coatings: toast walnuts in a 160°C/320°F oven for 6–8 minutes (or in a dry skillet 3–5 minutes), and toast sesame seeds in a dry pan over medium heat for 3–4 minutes, stirring constantly. Cool completely.

3. 3

   Line a tray with parchment. Using a teaspoon or small cookie scoop, portion the chilled mixture into 18 pieces (about 20 g each). With slightly damp hands, roll each portion into a smooth ball in 10–15 seconds. If the mixture warms and sticks, chill the portions for 10 minutes, then continue rolling.

4. 4

   Roll each cheese ball in chopped walnuts or toasted sesame until fully coated, pressing gently so the coating adheres. Arrange on the parchment-lined tray without touching. Refrigerate at least 20 minutes to set the surface and deepen the flavor. Serve chilled or cool, not ice-cold, for the creamiest texture.

5. 5

   To plate, lay grape leaves (or crisp lettuce leaves) on a serving platter as edible liners. Place 2–3 truffles per leaf and keep the platter refrigerated until serving time. For buffet service, set the platter out for no more than 60 minutes at room temperature, then return leftovers to the refrigerator promptly.