Vegan Khoresh Karafs Recipe with Jackfruit

This recipe is for vegan Khoresh Karafs, a flavorful Persian celery stew, using shredded jackfruit instead of meat and added legumes for additional protein.

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Why You’ll Love Vegan Khoresh Karafs with Jackfruit

• Khoresh is a delicious Persian stew eaten with Persian rice.
• Karafs is “celery” in Persian. Khoresh Karafs is a celery stew.
• Khoresh Karafs is tangy and full of flavor. It is very similar to Khoresh Ghormeh Sabzi, also made with cilantro and parsley. This dish, however, also has mint leaves.
• Like every Persian Khoresh, this dish is traditionally made with meat. This is a recipe for vegan Khoresh Karafs. We replaced the meat with shredded jackfruit and included legumes for added protein.

Ingredients/Equipment Notes

To make this delicious Khoresh Karafs with Jackfruit, you will need the following ingredients (full measurements are in the recipe card below):

Herbs

• 1 bunch cilantro
• 1 bunch parsley
• 1 bunch mint leaves

Other Ingredients

• 20 oz canned jackfruit
• 1 celery bunch (including its leaves)
• 1 medium onion thinly sliced
• 4 garlic cloves minced
• salt
• black pepper
• Dash turmeric
• brewed saffron
• lemon juice
• 1 cup dry black-eyed peas or kidney beans (soaked in warm water for 1-2 hours before cooking)
  • If you have limited time, you can also use 15 oz canned beans (washed and drained).
• cooking oil

You will also need the following equipment:

• A food processor would be helpful to finely chop the herbs.
• A cheesecloth is helpful to remove the excess liquid from the jackfruit.

How to Make the Best Vegan Khoresh Karafs

• Drain 20 oz can of jackfruit and wash the jackfruit. Squeeze the jackfruit dry using a cheesecloth or other kitchen towel. Pull apart the jackfruit and remove any loose seeds. Set aside. 
• Remove celery leaves from the celery stalks.
• Wash and clean the Herbs and celery leaves. Pat dry or use salad spinner. Finely chop the Herbs and celery leaves. You can also use a food processor.
• In a medium sauté pan on medium heat, add 1 Tbsp. cooking oil. Add the Herbs and celery leaves and sauté until soft (about 15 minutes). Set aside.
• Cut the celery stalks into 1/4 inch pieces.
• In a medium sauté pan on medium heat, add 1/2 Tbsp. cooking oil. Add celery and sauté until soft. Mix with the sautéed Herbs, and set aside.
• In a medium stockpot on medium heat, add 1 Tbsp. cooking oil. When hot, add the onion and sauté for 3-5 minutes.
• Add the garlic and sauté another 2 minutes.
• Add the jackfruit, turmeric, salt, and pepper. Stir and sauté for 5-10 minutes. 
• Add sautéed Herbs and celery, the legumes, and 2 cups water. Cover and cook on medium/low heat for 30 minutes. Stir occasionally.
• Add the brewed saffron and lemon juice. Add more water as needed. Cover and cook another 30-45 minutes until ingredients are well-blended and celery is tender.
• Noosh-e-Jaan! (Enjoy)

How to Serve Khoresh Karafs

Persian Khoresh is traditionally served with Persian rice and tahdig. See our recipe for Persian rice and tahdig below as well as other Persian Khoresh recipes:

• Vegan Persian Rice and Tahdig
• Vegan Khoresh Karafs with Tofu
• Vegan Khoresh Ghormeh Sabzi
• Vegan Khoresh Bamieh
• Vegan Khoresh Fesenjoon
• Vegan Khoresh Gheymeh Bademjan

Did you make this recipe? Take a picture and tag us on Instagram @plant_basedpersian or share it on Pinterest!

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