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Plate of Greek food: yakhni at top center, with pork souvlaki below, mousaka (bottom left) and rice pilaf (bottom right) -
Potato yahnia -
Veal yahni served with rice -
Turkish chickpea yahni -
Romanian bean yahni served with sausages
.jpg) Beef yahnia in North Macedonia | |
| Alternative names | Yahni, yahnia, yakhna, yakhnia, iahnie |
|---|---|
| Type | stock, broth, or soup |
| Main ingredients | lamb meat or mutton meat |
Yakhni ( Persian: یخنی, [1] Arabic: يخني, Urdu: یخنی, Hindi: यख़नी, Greek: γιαχνί [2]), yahni ( Turkish [3]), or yahniya ( Bulgarian: яхния, Serbian, Macedonian: јанија) is a class of dishes traditionally prepared in a vast area encompassing South Asia, the Middle East and Southeast Europe or the Balkans. [4]
History
A meat stew named yakhni originated as a Medieval Iranian cuisine. The name derives from the covered clay pot in which it was originally cooked. [4] The meaning of the Persian word is "store of food". [4] [1] Different varieties of this dish later spread eastwards to Afghanistan, Uzbekistan and South Asia and westwards to the Ottoman Empire reaching the Levant and the Balkans. [4]
Varieties
 | This section needs additional citations for
verification. (March 2013) |
In Iranian cuisine, yakhni is a meat stew akin to khoresh, while yakhni-polow is a pilaf cooked in a stew. [4]
In Arab (especially Palestinian), Greek, and Turkish cuisines, it is a stew of meat, fish, or vegetables in a browned- onion base with tomatoes and olive oil. In Bulgarian cuisine, sunflower oil is used instead of olive oil.
In Romanian cuisine, the term iahnie de fasole refers to a style of baked beans, often cooked or served with smoked meat and sausages ( fasole cu cârnați).
In Pakistan and India, yakhni refers to stock or broth of beef, chicken, lamb or mutton. [5] It is touted for its health benefits [6] and is often the base for many foods including pulao [7] (a pilaf) and other shorbas (soups).
In Bangladesh, akhni is a mixed rice dish and variant of the biryani and polao dishes.
A version of the dish is served at a Romani restaurant in Slovenia. [8]
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References
- ^ a b Francis Joseph Steingass (2018) [1892]. Persian-English Dictionary. Routledge. p. 1529. ISBN 9781136852480.
- ^ "Dictionary of Standard Modern Greek". www.greek-language.gr. Retrieved 2021-01-12.
- ^ Alan Davidson (11 August 2014). The Oxford Companion to Food. Oxford University Press. p. 117. ISBN 978-0-19-967733-7.
- ^ a b c d e Marks, Gil (2010). Encyclopedia of Jewish Food. Hoboken: John Wiley & Sons. ISBN 978-0-470-39130-3.
- ^ Jamil, Tressa (2021-12-29). "Yakhni (Bone Broth)". Jamil Ghar. Retrieved 2022-11-28.
- ^ Yasin, Aamir (2014-12-22). "Chicken Yakhni — a nutritious winter tradition". DAWN.COM. Retrieved 2022-11-28.
- ^ Jamil, Tressa (2022-11-07). "Yakhni Pulao". Jamil Ghar. Retrieved 2022-11-28.
- ^ Sullivan, Meghan Collins (16 May 2014). "Introducing Roma Cuisine, The Little-Known 'Soul Food' Of Europe". NPR. Retrieved May 10, 2021.
