Lebanese Potato Stew with Rice (Yakhnet Batata)

This Lebanese Potato stew served with rice is a traditional Lebanese hearty dish. Over the years, I have shared quite a few of different Middle-eastern stews which is part of a class of foods known as “yekhne.”

A ‘yekhne’ or “yakhni” is such a versatile dish, that it is made not only in every household in Lebanon, but throughout various households in the Middle East and Northern Africa.

The flavors vary a bit from country to country, but the idea of these stews is basically the same. A vegetable and protein (usually beef cubes or chicken) simmered in a flavored garlic tomato sauce, and served on a bed of white rice with vermicelli noodles.

Rice Cookers

How is Yakhnet Batata Made?

The stew begins the same way all the Lebanese yekhne’s begin, with fresh chopped cilantro and crushed garlic. I sauté the cilantro and garlic in ghee, but, any neutral oil or butter can be substituted according to your preference. You want to sauté for about 5-7 minutes, until golden but not browned.

The potatoes in this dish are traditionally deep-fried but, I prefer to air-fry them. I peel, cube, wash, dry, and toss the potato cubes in some avocado oil and salt. I then air fry them for about 20-22 minutes on 390F.

Once cooked, I add the shredded chicken breast, potato cubes and chicken broth to the cilantro/garlic mix. I then add tomato paste and let simmer for about 20 minutes.

This dish is served with the classic Middle-eastern rice which is white rice with vermicelli noodles. If you enjoyed this dish, check out the other Lebanese stews I have shared, such as okra stew, Spinach stew, white bean stew, and peas and carrots stew.