Yakhni, yahni, iahnie, yahniya, or jahni is a term describing a wide range of dishes in huge range from from South Asia to the Balkans.
The term "yahni" likely has its roots in the Persian word "yakhni" (یخنی), which refers to a broth or stock made from meat, typically boiled with spices. The word itself may have originated from the Turkic word "yakhni," which also denotes a kind of stew. The concept of cooking meat with spices in a liquid base is ancient and was common in Persian and Central Asian cuisine.
In the Balkans, particularly in countries like Greece, Bulgaria, and Romania, yahni or similar terms often refer to a slow-cooked stew made with meat (often lamb or beef), onions, and sometimes vegetables. The dish reflects Ottoman culinary influence, as the region was part of the Ottoman Empire for centuries.
The Greek yahni (γιαχνί) is a classic example, where vegetables like green beans or okra are stewed with meat in a tomato-based sauce.
In the Middle East, "yakhni" refers to a broth or stew that is a staple in many cuisines. In Arabic, Persian, and Turkish cooking, yakhni is often used as a base for pilafs (rice dishes) or soups.
In South Asia, particularly in India and Pakistan, "yakhni" is synonymous with a spiced meat broth used as a base for pilafs (such as Yakhni Pulao) or soups. The term likely arrived in South Asia through the Mughal Empire, which brought Persian and Central Asian culinary influences to the region. In Kashmir, "yakhni" is a traditional dish made with yogurt-based gravy and mutton, spiced with mild flavors like fennel and cardamom.
In Bangladesh, "yakhni" is also used to describe a spiced broth or stew, often made with mutton or chicken. The dish is similar to its Indian and Pakistani counterparts, reflecting the shared cultural and culinary heritage of the region.