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.
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.
In a small saucepan, heat the oil over high heat for 2 minutes. Add the onion and fry for 3–4 minutes, or until golden brown. Add
Serve on a large platter, alongside your favourite qormah curry.
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