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Week of 5/2/22

Slow Cooker (or not) Nihari Jackfruit Sandwich
with cucumber salad / fruit / dates

Active: 45 Total: 405
Original GF Paleo Vegetarian
Slow Cooker (or not) Nihari Jackfruit Sandwich

Tonight's dinner is inspired by traditional elements of iftar - the meal eaten by Muslims to break the Ramadan fast. At the heart of the meal is a tender Nihari stew that is traditionally made with meat, though this version uses jackfruit instead. Serve the Nihari as a messy sloppy joe-style sandwich with colorful iftar components like fresh fruit, minty cucumbers, and dates on the side. 
Smarts: Canned jackfruit comes in small pieces that include stems that can be a bit tough. If you'd like to remove these tougher parts, you can slice off the stems before cooking the jackfruit.
Cooking methods: This recipe includes instructions for using the Instant Pot, slow cooker, or oven. Select your preferred method. 

Tags
Slow Cooker, Instant Pot Friendly
Cuisines
Middle Eastern / North African
Save recipe
70

Ingredients

Metric
Servings:
4
Nihari Jackfruit Sandwich:
  • Onions, medium - 1 , thinly sliced
  • Ginger, fresh - 1 tsp , grated
  • Garam masala - 2 tsp
  • Salt - 1 tsp
  • Paprika - 1/2 tsp
  • Garlic powder - 1/2 tsp
  • Coriander, ground - 1/2 tsp
  • Red pepper flakes (opt) - 1/2 tsp
  • Black pepper - 1/2 tsp
  • Cardamom, ground (opt) - 1/4 tsp
  • Cloves, ground (opt) - 1/4 tsp
  • Sugar - 1/4 tsp
  • Jackfruit (20 oz / 567 g) - 2 cans , drained and rinsed
  • Oil, cooking - 2 Tbsp
  • Flour, all-purpose - 1 Tbsp
  • Stock, any type - 1 cup
  • Cilantro leaves - 1/4 cup
  • Sandwich buns - 4
Cucumber Salad:
  • Cucumbers - 12 oz , thinly sliced
  • Mint, fresh (opt) - 4 leaves , chiffonade
  • Vinegar, apple cider - 1 Tbsp
  • Oil, olive - 2 tsp
Fresh Fruit and Dates:
  • Fresh fruit - 4 cups , sliced (use your favorite mix like apples, grapes, and / or berries)
  • Dates, pitted - 8

Choose Cooking Method

Prep

  1. Onions / Ginger - Prep as directed and combine. (Can be done up to 5 days ahead)

  2. Make spice blend - Combine garam masala, salt, paprika, garlic powder, coriander, red pepper flakes, black pepper, cardamom, cloves, and sugar. (Can be done up to 5 days ahead)

  3. Prepare jackfruit - Drain and rinse jackfruit. Toss with spice blend. (Can be done 1 day ahead)

  4. Slow cook jackfruit - Heat cooking oil in a large skillet over medium heat. Add seasoned jackfruit and sear on both sides until deep golden brown, 5 to 6 minutes per side. Set jackfruit aside. If the pan looks dry, add some cooking oil. To heated pan, add onions and ginger and saute until onions are tender, 4 to 5 minutes more. Sprinkle flour over onions and stir until no dry spots remain. Slowly pour stock over onions and bring to a simmer. Simmer for 1 minute. Pour onions and stock into the bowl of a slow cooker. Add jackfruit on top. Cover and cook on low until jackfruit can easily be shredded with a fork, 6 to 7 hours on low. (This thick stew can have a tendency to burn if cooked at higher heat for shorter time, so we highly recommend cooking it on low.) (Can be done 1 day ahead)

  5. Cucumbers / Mint / Cilantro - Prep as directed.

  6. Make salad - Toss cucumbers and mint with vinegar and olive oil.

  7. Fruit - Slice (if needed).

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Make

  1. When jackfruit is done cooking, open the slow cooker and use a potato masher or two forks to shred jackfruit in the bowl. If there is a lot of residual liquid in the bowl you can drain some of it off. 

  2. Toast sandwich buns.

  3. Fill sandwich buns with shredded jackfruit and cilantro leaves. (Note: You can also add some of the cucumber salad to the sandwiches for some extra texture and flavor.) Enjoy sandwiches with cucumber salad, fresh fruit, and dates on the side.

Prep

  1. Onions / Ginger - (If prepping right before cooking, get oven heating first.) Prep as directed and combine. (Can be done up to 5 days ahead)

  2. Make spice blend - Combine garam masala, salt, paprika, garlic powder, coriander, red pepper flakes, black pepper, cardamom, cloves, and sugar. (Can be done up to 5 days ahead)

  3. Prepare jackfruit - Drain and rinse jackfruit. Toss with spice blend. (Can be done 1 day ahead)

  4. Cucumbers / Mint / Cilantro - Prep as directed.

  5. Make salad - Toss cucumbers and mint with vinegar and olive oil.

  6. Fruit - Slice (if needed).

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Make

  1. Heat oven to 275F / 135C.

  2. Heat cooking oil in a large Dutch oven over medium heat. Add seasoned jackfruit and sear on all sides until golden brown, 5 to 6 minutes per side. Set aside.

  3. Return pan to stove. If the pan looks dry, add some cooking oil. To heated pan, add onions and ginger and saute until onions are tender, 4 to 5 minutes more.

  4. Sprinkle flour over onions and stir until no dry spots remain.

  5. Slowly pour stock over onions and bring to a simmer. Simmer for 1 minute.

  6. Remove pan from heat and stir jackfruit into the onion-stock mixture. Cover with a lid and transfer to heated oven. Roast, covered, until jackfruit is very tender shreds easily, 1 to 1 ½ hours.

  7. When jackfruit is done cooking, use a potato masher or two forks to shred jackfruit in the Dutch oven. If there is a lot of residual liquid in the bowl you can drain some of it off. 

  8. Toast sandwich buns.

  9. Fill sandwich buns with shredded jackfruit and cilantro leaves. (Note: You can also add some of the cucumber salad to the sandwiches for some extra texture and flavor.) Enjoy sandwiches with cucumber salad, fresh fruit, and dates on the side.

Prep

  1. Onions / Ginger - Prep as directed and combine. (Can be done up to 5 days ahead)

  2. Make spice blend - Combine garam masala, salt, paprika, garlic powder, coriander, red pepper flakes, black pepper, cardamom, cloves, and sugar. (Can be done up to 5 days ahead)

  3. Prepare jackfruit - Drain and rinse jackfruit. Toss with spice blend. (Can be done 1 day ahead)

  4. Cucumbers / Mint / Cilantro - Prep as directed.

  5. Make salad - Toss cucumbers and mint with vinegar and olive oil.

  6. Fruit - Slice (if needed).

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Make

  1. Heat cooking oil in the bowl of an Instant Pot with the saute function on medium. Add seasoned jackfruit and sear on all sides until golden brown, 5 to 6 minutes per side. 

  2. To jackfruit, add onions and ginger and saute until onions are tender, 4 to 5 minutes more.

  3. Sprinkle flour over onions and stir until no dry spots remain.

  4. Slowly pour stock over onions and bring to a simmer. Simmer for 1 minute.

  5. Turn off the saute function and let the mixture cool for a minute or two. 

  6. Close and lock the lid of the Instant Pot. Set the pressure valve to 'Sealing'. Cook on manual / high pressure for 10 minutes. Let pressure release naturally for 5 minutes and then manually release any remaining pressure.

  7. When pressure valve drops, open the lid and use a potato masher or two forks to shred jackfruit in the bowl. If there is a lot of residual liquid in the bowl you can drain some of it off. 

  8. Toast sandwich buns.

  9. Fill sandwich buns with shredded jackfruit and cilantro leaves. (Note: You can also add some of the cucumber salad to the sandwiches for some extra texture and flavor.) Enjoy sandwiches with cucumber salad, fresh fruit, and dates on the side.

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