Sometimes, all that's needed for a satisfying evening meal is a simple yet flavourful combination of Mediterranean vegetables and potatoes, topped with a generous spoonful of creamy yoghurt. This sentiment is beautifully captured in Meera Sodha's latest vegetarian recipe for patates yahni, a traditional Greek dish that celebrates the art of slow cooking.
A Global Approach to Potato Dinners
Home cooks around the world frequently find themselves turning to humble bags of potatoes to create nourishing dinners, and Meera Sodha is no exception. Her culinary repertoire includes a variety of potato-based dishes, from a spicy Sri Lankan curry to a comforting Gujarati preparation. For more intimate occasions, such as a date night with her partner Hugh at the kitchen island, she might opt for a slow-cooked Spanish omelette. However, today's focus is firmly on Greece, with yahni representing a distinctive style of cooking where vegetables are gently braised in abundant olive oil and tomatoes until they reach a tender perfection.
The Essence of Yahni Cooking
Yahni is more than just a cooking technique; it embodies a philosophy that champions simplicity, patience, and quality ingredients. This method transforms basic components into a deeply satisfying meal, making it an ideal choice for a wholesome dinner. The dish can be served in various ways to suit different occasions and preferences.
For a main course, pair it with crusty bread or traditional Greek flatbreads to soak up the rich sauce. Alternatively, serve it alongside an assortment of picky bits for a more casual dining experience. It even makes for a delightful breakfast option when accompanied by a perfectly fried egg, showcasing its versatility throughout the day.
Meera Sodha's Patates Yahni Recipe
Preparation time: 10 minutes
Cooking time: 1 hour
Serves: 4
Ingredients
- Extra-virgin olive oil
- 1 large red onion, peeled, halved and thinly sliced
- Fine sea salt
- 4 garlic cloves, peeled and minced
- 1kg desiree potatoes, cut into wedges 2½cm at the widest point
- 2 tsp dried oregano, plus extra to finish
- 2 tbsp tomato puree
- 2 400g tins finely chopped tomatoes – Mutti brand recommended
- 150g feta
- 75g Greek yoghurt
- 1 lemon finely zested, plus 1 tbsp juice
- 80g kalamata olives, pitted
Method
- Begin by placing five tablespoons of olive oil into a wide, deep-sided pan that has a lid. Set the pan over a medium to high heat. Once the oil is hot, add the sliced red onion along with a teaspoon of salt. Cook, stirring occasionally, for approximately 10 minutes until the onion becomes soft enough to be easily cut with a wooden spoon.
- Add the minced garlic to the pan and cook for two minutes, stirring continuously. Then, stir in the potato wedges and oregano, ensuring they are well coated in the oil. Incorporate the tomato puree and cook for a further minute before tipping in the chopped tomatoes and 400ml of water. Bring the mixture to a boil, then cover the pan, reduce the heat to a simmer, and allow it to cook for 20 minutes.
- While the stew is simmering, prepare the whipped feta topping. In a blender or food processor, combine the feta, Greek yoghurt, lemon zest and juice, three tablespoons of olive oil, and a generous pinch or two of salt. Blitz until the mixture is smooth and creamy.
- After the initial 20 minutes of cooking, stir the pitted kalamata olives into the tomato and potato mixture. Continue to simmer uncovered for an additional 15-20 minutes, or until the potatoes are tender and the sauce has thickened to a desirable consistency.
- Serve the patates yahni warm in shallow bowls. Top each portion with a healthy dollop of the whipped feta mixture and finish with a sprinkling of dried oregano for an extra burst of flavour.
This recipe exemplifies how straightforward ingredients can be transformed into a deeply comforting and aromatic dish through the gentle process of braising. It's a testament to the enduring appeal of Mediterranean cuisine and its ability to bring warmth and satisfaction to the dinner table.
