(Persia Digest) - In Khorasan Province, all kinds of dishes are made from meat; chelo gousht from Mashhad and yakhni from Dargaz are among the most famous. Yakhni is a very delicious dish and is quite easy to make, but there are tips on how to cook it and failure to adhere to them will spoil your yakhni.

It is better to use a leg lamb or shank to make this delicious dish, but you can also use sheep’s leg.


800 g Sheep shank or leg

Butter or animal fat

2 Large onions

Salt and turmeric to taste

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First, chop the meat into larger pieces, rinse well, and sprinkle with a little salt. Then slice and caramelize the onions with oil in a suitable pot (It's better if they become a little more golden but not burnt). Then pour a quarter cup of water on the fried onions and let it dry out over low heat so that the onions absorb it (This will make the onions taste better).

Add half a teaspoon of turmeric to the onions and pour 3 glasses of warm water into the pot and bring it to the boil.

Once the water is boiling, add the meat and cover the lid so that the water evaporates a little and the meat is cooked. If the meat juices thicken, but it is not completely cooked yet, add 2 more glasses of water and leave to cook until tender. When the meat is completely cooked (some juice should be left at the end of the cooking), add salt and some butter or animal fat to your yakhni and serve. Bon Appetit!

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