Jackfruit, apricot and rose harissa
Ingredients
- 2 tins jackfruit
- 1 onion, diced
- 4 cloves garlic, minced
- 2 tsp ginger, minced
- 1 tsp cumin seeds
- 2 tsp coriander
- ½ tsp black pepper
- ½ tsp allspice
- ½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp chilli flakes
- 1 tbsp rose harissa paste
- 2 tbsp tomato paste
- 150g dried apricots
- 500ml vegetable stock
- 1 red onion, thinly sliced
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 2 tsp pomegranate molasses
- ½ tsp sumac
- ½ cup chopped parsley
- Mint, chopped
- Coriander, chopped
- Orange zest
- Pomegranate arils
- Toasted flaked almonds
- Rice
Steps
- Season the jackfruit with salt and pepper. Heat oil in a large pan and once hot add the jackfruit. Cook until lightly browned.
- Remove jackfruit from the pan. Add the onion and cook over medium heat until translucent.
- Add the ginger and garlic and cook until fragrant. Add the spices and cook gently for a minute stirring constantly.
- Stir in the apricots, then pour in the stock, return the browned jackfruit to the pan and bring to the boil.
- Cover with a lid and bake in the oven for half an hour.
- Meanwhile mix olive oil, lemon juice, molasses, salt and sugar. Stir through the onions, sprinkle with sumac and finely chopped parsley. Refrigerate.
- Serve stew over rice. Top with onion and parsley salad, mint, coriander, orange zest, pomegranate arils and almonds.