Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Drain and rinse 20 ounces of canned young green jackfruit, then roughly shred it into bite-sized pieces.

2. 2

   Pour 4 cups of vegetable broth into a large pot or Dutch oven, add the shredded jackfruit, and gently poach for 15 minutes over medium heat until tender, then drain and set aside.

3. 3

   Heat 2 tablespoons of olive oil in the same pot over medium heat and sauté 1 large finely chopped red onion for 5 minutes until softened.

4. 4

   Add 4 minced garlic cloves, 1 tablespoon of freshly grated ginger, 1 teaspoon of ground cumin, 1 teaspoon of ground turmeric, 1 teaspoon of smoked paprika, 1.5 teaspoons of Ras el Hanout, and the steeped saffron threads, cooking for 1 minute until fragrant.

5. 5

   Stir in 2 medium sliced carrots, 1 diced red bell pepper, 1 (14.5 ounce) can of diced tomatoes, and 1 finely chopped half of preserved lemon rind, bringing the mixture to a simmer.

6. 6

   Return the poached jackfruit to the pot, cover, and gently simmer for 20 minutes, allowing the flavors to meld, stirring occasionally.

7. 7

   Before serving, stir in 1/2 cup of chopped fresh cilantro and 1/4 cup of chopped fresh parsley, then season with salt and black pepper to taste.