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Noodle Rice
Reshtah Palaw
- Serves
4–6
- Difficulty
Medium
Published 2020
This rice dish includes thin noodles. Traditionally in Afghanistan they would have been made from scratch. Over time, however, it has become common and convenient to use shop-bought noodles, which are dry-roasted before being cooked with the rice. Soak the rice for at least 2–3 hours beforehand.
Ingredients
250 g 4 cups 600 g 3
Method
Gently break the noodles into smaller pieces in a large bowl; if the noodles are coiled, break them so that they are straight. Place a large frying pan over high heat for 2–3 minutes, until the base is hot, then reduce the heat to medium. Add the noodles and gently dry-roast them in small batches for 5 minutes per batch, or until golden brown. Remove them from the pan and set aside.
Bri
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