Saed News: Yakhni Nokhod is one of the traditional dishes of Shiraz, made with meat, chickpeas, potatoes, and aromatic spices, and it has an unmatched flavor.
According to Saad News' culinary service, citing Fartak News, Yakhni Nokhod is one of the authentic dishes of Shiraz, made with a simple combination of meat, chickpeas, potatoes, and aromatic spices. The dish is slow-cooked, developing an extraordinary flavor. Yakhni is typically served with fresh bread and is highly nutritious and filling. Below is the recipe for it.
Lamb meat with a bit of fat: 250 grams
Round chickpeas: 1.5 cups (rice cooker measure)
Onions: 2 medium or 1 large
Potatoes: 2
Tomatoes: 2
Whole dried limes: 2 large
Oregano powder: ½ teaspoon
Saffron powder: ⅓ teaspoon
Turmeric: 1 tablespoon (heaping)
Salt, black pepper, red pepper: to taste
Oil, meat seasoning, cinnamon: to taste
Water: as needed
Step 1:
Soak the chickpeas in water for 24 hours before cooking to remove their bloating. It is recommended to change the water a few times during this period.
Tip: If you don’t have enough time to soak the chickpeas, use thyme while cooking to reduce the bloating.
Step 2:
Pour some oil into a pot, clay pot, or stone pot, and heat it over medium heat. Once hot, add the meat and sauté for a few minutes.
Step 3:
Now add the turmeric to the meat and sauté for 3 to 4 minutes, mixing thoroughly. Then, chop the onions and add them to the pot to eliminate the meat odor.
Step 4:
Next, add black pepper, red pepper, meat seasoning, cinnamon, and oregano powder, and sauté for 2 more minutes to release the aromas of the spices.
Step 5:
Drain the well-soaked chickpeas and add them to the pot. Then, add some boiling water to the mixture and let it come to a boil.
Step 6:
Chop the tomatoes and add them to the pot. Once the water starts boiling, lower the heat, remove the foam from the surface with a spoon, cover the pot, and let it simmer slowly.
Step 7:
Once the meat is almost cooked, make a few holes in the dried limes and soak them in water for 5 minutes to remove their bitterness. Then, add them to the pot.
Step 8:
At this point, add salt to the mixture and cover the pot again. Let it cook over low heat until the meat and chickpeas are fully cooked.
Step 9:
Peel and chop the potatoes, then add them to the stew. Allow them to cook well. In the last 10 minutes, add the saffron and cinnamon powder.
Step 10:
Once the Yakhni Nokhod is fully cooked and well-set, remove the pot from the heat. Separate the broth from the stew and pour it into a bowl. Serve with Sangak bread.
Step 11:
Afterward, mash the meat, fat, chickpeas, onions, tomatoes, and potatoes in the pot with a meat pounder. Then, place it in a suitable dish. Finally, serve the mashed meat with lime, sour orange, pickles, fresh herbs, and Sangak bread. Enjoy!
