The Afghan dish kabuli pulao is prepared in a pressure cooker. A seasoned handmade broth flavorfully infuses the wonderfully grained rice. Additionally, you could cook it on your stovetop.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 1 |
| Yield: | 1 serving |
Ingredients
- 1 medium zucchini, spiralized
- 1 splash olive oil
- 3 green onions, sliced
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- 1 pinch red pepper flakes
- ¼ cup chopped peanuts
- ½ red bell pepper, thinly sliced
Instructions
- Heat a skillet over medium-high heat. Saute zucchini noodles in the hot pan for 3 to 4 minutes. Transfer to a metal colander and let drain in the sink.
- Heat olive oil in the same pan over medium-low heat. Saute green onions and garlic in the hot oil, 2 to 3 minutes. Add soy sauce, brown sugar, and red pepper flakes. Let simmer until sauce is reduced and thick, about 5 minutes. Turn off heat.
- Squeeze moisture out of zoodles in the colander. Toss into sticky sauce to coat. Serve topped with chopped peanuts and bell pepper.
Reviews
This was kind of a bland mushy mess for me. I admittedly don’t use zoodles much, so that’s probably where I made some errors, and I mostly likely didn’t get enough moisture out of them before tossing. But it still didn’t seem salvageable or flavorful enough to be redeemed.
This was very good. Prepared as written…won’t change anything next time either. Healthy and good.
This was very good! I will definitely make it again. I followed the recipe as written except that I didn’t have peanuts so I added a teaspoon of peanut butter to the green onion, soy sauce, brown sugar mixture. Great flavor!