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]
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]
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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]
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]
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]
This section needs additional citations for
verification. Please help
improve this article by
adding citations to reliable sources in this section. Unsourced material may be challenged and removed. Find sources: "Yahni" – news · newspapers · books · scholar · JSTOR (March 2013) ( Learn how and when to remove this template message) |
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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