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Yakhni (, , , , ), yahni (Turkish language), or yahniya (, Serbian language, ), jahni (Albanian) is a class of dishes traditionally prepared in a vast area encompassing South Asia, the Middle East and the Balkans.
In Arab Cuisine (especially Palestinian), Albanian cuisine, Greek cuisine, and , it is a stew of meat, fish, or vegetables in a browned-onion base with and olive oil. In Bulgarian cuisine, sunflower oil is used instead of olive oil.
In the northern Indian subcontinent, yakhni refers to stock or broth of beef, chicken, lamb or mutton. It is touted for its health benefits and is often the base for many foods including pulao (a pilaf) and other (soups). In Kashmiri 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.
In Bangladesh, akhni is a mixed rice dish and variant of the biryani and polao dishes.
A version of the dish is also part of the Romani people cuisine.
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).
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