.jpg) Beef yahnia in North Macedonia | |
| Alternative names | Yahni, yahnia, jahni, yakhna, yakhnia, iahnie |
|---|---|
| Type | stock,broth, orsoup |
| Main ingredients | lamb meat or mutton meat |
Yakhni (Persian:یخنی,[1]Arabic:يخني,Urdu:یخنی,Hindi:यख़नी,Greek:γιαχνί[2]),yahni (Turkish[3]), oryahniya (Bulgarian:яхния,Serbian,Macedonian:јанија),jahni (Albanian[4]) is a class of dishes traditionally prepared in a vast area encompassingSouth Asia, theMiddle East and theBalkans.[5]
A meat stew namedyakhni originated as aMedieval Iranian cuisine. The name derives from the covered clay pot in which it was originally cooked.[5] The meaning of thePersian word is "store of food".[5][1] Different varieties of this dish later spread eastwards toAfghanistan,Uzbekistan and much later toSouth Asia and westwards to theOttoman Empire reaching theLevant and theBalkans.[5]
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InIranian cuisine,yakhni is a meat stew akin tokhoresh, whileyakhni-polow is apilaf cooked in a stew.[5]
InArab (especially Palestinian),Albanian,Greek, andTurkish cuisines, it is astew of meat, fish, or vegetables in a browned-onion base withtomatoes andolive oil. InBulgarian cuisine, sunflower oil is used instead of olive oil.
InRomanian cuisine, the termiahnie de fasole refers to a style ofbaked beans, often cooked or served with smoked meat and sausages (fasole cu cârnați).
In the northernIndian subcontinent,yakhni refers tostock orbroth of beef, chicken, lamb or mutton.[6] It is touted for its health benefits[7] and is often the base for many foods including pulao[8] (apilaf) and othershorbas (soups).
InKashmiri cuisine, Yakhni is a light, yogurt-based meat dish, usually made with mutton or chicken. Flavored with fennel, ginger, and cardamom, it has a delicate, aromatic taste and is commonly served with rice.
InBangladesh,akhni is a mixed rice dish and variant of thebiryani andpolao dishes.
A version of the dish is also part of theRomani cuisine.[9]
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