Persian Rice Pilaf
- 2 tablespoons butter or margarine
- 1 small onion, chopped
- 1/2 cup slivered almonds
- 1 1/2 cups uncooked basmati rice
- 1/2 cup golden raisins
- 1 1/2 teaspoons ground turmeric
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups chicken broth
- Melt butter in a skillet over medium-high heat; add onion and almonds, and sauté 7 minutes or until onion is tender and almonds are golden. Stir in rice and next 4 ingredients; sauté 2 minutes. Add broth, and bring to a boil; cover, reduce heat, and simmer 20 to 25 minutes or until rice is tender.
- Prep: 10 min., Cook: 35 min.
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