Kuwaiti-style Makaruna Imbaukha

Ingredients

In the original Indian version of Makaruna Imbaukha, the pasta is typically cooked in a tomato-based sauce with Indian spices such as garam masala and chili powder. However, in this Kuwaiti adaptation, the pasta is cooked in a saffron-infused broth and seasoned with a blend of aromatic spices like cumin, coriander, and turmeric. The use of saffron adds a distinct flavor and color to the dish, while the spice blend gives it a unique Kuwaiti twist. We alse have the original recipe for Makaruna imbaukha, so you can check it out.

• 250g (8.8oz) pasta 250g (8.8oz) pasta
• 1 teaspoon saffron threads 1 teaspoon saffron threads
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 500ml (2 cups) vegetable broth 500ml (2 cups) vegetable broth
• 2 tablespoons toasted almonds, chopped 2 tablespoons toasted almonds, chopped
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 55g, 4g
• Protein: 10g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Cook the pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a small bowl, soak the saffron threads in 2 tablespoons of warm water for 10 minutes.
3. 3.
   In a large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
4. 4.
   Add the ground cumin, ground coriander, ground turmeric, salt, and black pepper to the pan. Stir well to combine the spices with the onions and garlic.
5. 5.
   Pour in the vegetable broth and the saffron water. Bring the mixture to a simmer and let it cook for 5 minutes to allow the flavors to meld together.
6. 6.
   Add the cooked pasta to the pan and toss it gently to coat it with the saffron-infused broth. Cook for an additional 2-3 minutes until the pasta is heated through.
7. 7.
   Remove the pan from heat and transfer the Kuwaiti-style Makaruna Imbaukha to a serving dish.
8. 8.
   Garnish with toasted almonds and fresh cilantro.
9. 9.
   Serve hot and enjoy!

Treat your ingredients with care...

• Saffron — To enhance the flavor and color of saffron, soak it in warm water for at least 10 minutes before using it in the recipe.
• Toasted almonds — To toast almonds, spread them in a single layer on a baking sheet and bake in a preheated oven at 180°C (350°F) for about 8-10 minutes, or until they turn golden brown. Keep an eye on them to prevent burning.

Tips & Tricks

• For a spicier version, add a pinch of chili powder or cayenne pepper to the spice blend.
• You can add vegetables like bell peppers, peas, or carrots to the dish for added color and nutrition.
• If you prefer a creamier texture, you can stir in a tablespoon of coconut milk or cashew cream at the end.
• Feel free to adjust the seasoning according to your taste preferences.
• Leftovers can be refrigerated and enjoyed the next day. Simply reheat in a pan with a splash of vegetable broth or water to prevent the pasta from drying out.

Serving advice

Serve Kuwaiti-style Makaruna Imbaukha as a main course, accompanied by a fresh salad or some warm Arabic bread.

Presentation advice

To enhance the presentation, sprinkle some additional saffron threads on top of the dish before serving. The vibrant yellow color of the saffron will make the dish visually appealing.