Yahni: The Simple Greek Potato Stew That Celebrates Slow Cooking
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A comforting and flavorful potato stew, known as yahni, offers a taste of Greek culinary tradition centered around slow-braised vegetables in olive oil and tomatoes. This dish isn’t just a recipe; itS a ideology – a commitment to simplicity, quality ingredients, and the pleasure of taking time to create a satisfying meal.
The Essence of Yahni: More Than Just Dinner
The term yahni itself describes a style of cooking, a method of gently braising vegetables until they reach a tender perfection. As one home cook noted, the approach extends beyond the kitchen, representing “a way of being, a vote for the simple and the slow and the good.” While deeply satisfying as a standalone dinner, this versatile dish can also be adapted to suit any meal of the day – paired with crusty bread or Greek flatbreads, served alongside smaller plates, or even enjoyed with a fried egg for breakfast.
A Recipe Rooted in Tradition
This particular yahni recipe, designed to serve four, emphasizes fresh ingredients and a straightforward preparation. The total time commitment is approximately one hour, with just 10 minutes of prep work. Here’s a breakdown of the ingredients:
- Extra-virgin olive oil: 5 tablespoons
- Red onion: 1 large, sliced
- Fine sea salt: To taste
- Garlic: 4 cloves, minced
- Desiree potatoes: 1 kg, cut into wedges
- Dried oregano: 2 tsp, plus extra for garnish
- Tomato puree: 2 tbsp
- Finely chopped tomatoes: 2 x 400g tins (Mom brand is preferred)
- feta: 150g
- Greek yoghurt: 75g
- Lemon: Zest and juice of 1 lemon
- Kalamata olives: 80g, pitted
From Kitchen to Table: A Step-by-Step Guide
The cooking process begins with building a flavorful base. Five tablespoons of oil are heated in a wide, deep-sided pan over medium-high heat.Sliced red onion and a teaspoon of salt are added and cooked for approximately 10 minutes, until softened.garlic is then incorporated and cooked for two minutes,followed by the potato wedges and oregano,ensuring they are well coated in oil.
Next, tomato puree is added and cooked for one minute before the chopped tomatoes and 400ml of water are introduced. The mixture is brought to a boil, then covered, the heat is reduced to a simmer, and left to cook for 20 minutes.
While the yahni simmers, a creamy feta topping is prepared by blending feta, Greek yoghurt, lemon zest and juice, three tablespoons of olive oil, and a pinch of salt until smooth.
olives are stirred into the potato and tomato mixture, and the stew is simmered uncovered for an additional 15-20 minutes, until the potatoes are tender and the sauce has thickened. The finished dish is served warm, topped with a generous dollop of whipped feta and a sprinkle of oregano.
This yahni recipe is a testament to the power of simple ingredients and patient cooking, offering a taste of Greece in every bite.
