Sometimes, all that’s required for supper is simply stewed Mediterranean vegetables and potatoes with a dollop of yoghurt on top …
T
he world over, you’ll find home cooks trying to turn bags of potatoes into dinner, myself included. Sometimes, my answer is a Sri Lankan potato curry, or a Gujarati one. Perhaps a slow-cooked Spanish omelette if it’s a date night with Hugh at the kitchen island (like this Friday) but today, the solution is Greek. Yahni is the Greek word for a style of cooking: vegetables braised in plenty of olive oil and tomatoes, until tender. It’s a way of being, a vote for the simple and the slow and the good (but it is also dinner, if you wish).
Serve with crusty bread or Greek flatbreads for a main meal, or with some picky bits on the side or even with a fried egg for breakfast.
Prep 10 min
