Yakhni (Persian: یخنی,[1] Arabic: يخني, Urdu: یخنی, Hindi: यख़नी, Greek: γιαχνί[2]), yahni (Turkish[3]), or yahniya (Bulgarian: яхния, Serbian, Macedonian: јанија), jahni (Albanian[4]) is a class of dishes traditionally prepared in a vast area encompassing South Asia, the Middle East and the Balkans.

[5][1] Different varieties of this dish later spread eastwards to Afghanistan, Uzbekistan and much later to South Asia and westwards to the Ottoman Empire reaching the Levant and the Balkans.

[5] In Arab (especially Palestinian), Albanian, Greek, and Turkish cuisines, it is a stew of meat, fish, or vegetables in a browned-onion base with tomatoes and olive oil.

In the northern Indian subcontinent, yakhni refers to stock or broth of beef, chicken, lamb or mutton.

[6] It is touted for its health benefits[7] and is often the base for many foods including pulao[8] (a pilaf) and other shorbas (soups).