A Dish with Royal Persian Roots
Yakhni, the elegant yoghurt-based curry, holds a special place in Kashmiri cuisine. Its name comes from the Persian word “yakh” meaning “ice” or “cool,” referring to its soothing, mild flavor that balances the richer dishes in a Wazwan feast. Historians trace its origins to Persian and Central Asian influences, where yoghurt-based stews were prized for their digestive properties and delicate taste.
Unlike the fiery curries of other Indian regions, Yakhni showcases Kashmir’s love for subtle, aromatic flavours. The combination of yoghurt, fennel, and bay leaves creates a dish that is creamy, fragrant, and comforting—a testament to the region’s refined culinary traditions.
The Role of Yakhni in Wazwan
In the grand symphony of a Wazwan feast, Yakhni serves as the harmonizing note. While dishes like Rogan Josh and Gushtaba bring bold flavours, Yakhni offers a cooling contrast with its mild, yoghurt-infused gravy. Traditionally made with tender lamb or chicken, it is often served alongside spicier dishes to provide balance.
Yakhni also reflects the Kashmiri philosophy of healing through food. The yoghurt base aids digestion, while the gentle spices—like fennel and dry ginger—are believed to have warming properties, making it perfect for Kashmir’s chilly climate.
The Art of Preparing Authentic Yakhni
Ingredients
- 500g bone-in lamb or chicken
- 2 cups yoghurt, whisked until smooth
- 1 large onion, finely sliced
- 2 tbsp ghee or mustard oil
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tsp fennel powder
- ½ tsp dry ginger powder (sonth)
- 2-3 bay leaves
- 4-5 green cardamom pods
- 1-inch cinnamon stick
- Salt to taste
- Fresh mint leaves for garnish
Step-by-Step Recipe
- Marinate the Meat
Coat the lamb or chicken in yoghurt, ginger-garlic paste, and salt. Let it rest for at least an hour, allowing the yoghurt to tenderize the meat and infuse it with flavour. - Slow-Cook the Aromatics
Heat ghee in a heavy-bottomed pot and sauté the sliced onions until golden. Add the bay leaves, cardamom, and cinnamon, letting their fragrances bloom. - Simmer to Perfection
Add the marinated meat and cook on medium heat until the yoghurt thickens slightly. Pour in a cup of water, reduce the flame to low, and let it simmer gently for 1 to 1.5 hours, stirring occasionally to prevent curdling. - Finish with Spices
Once the meat is tender, stir in the fennel and dry ginger powder. Adjust the seasoning, and let it cook for another 10 minutes. The gravy should be smooth and creamy, not too thick. - Garnish and Serve
Sprinkle fresh mint leaves before serving. Yakhni pairs beautifully with steamed Basmati rice or Kashmiri naan, allowing its delicate flavours to shine.
Why Yakhni Remains Timeless
Yakhni is more than just a dish—it is a culinary heirloom, passed down through generations of Kashmiri cooks. Its gentle flavours and nourishing qualities make it a staple in Wazwan and everyday meals alike.
