Arabic Almond Rice

Put the raisins in a suitable bowl and pour the white wine. Let the raisins soak in it for one night. Roast the almond kernels in a frying pan with a little butter. Dice the onions and fry them in the remaining butter until translucent.

Add the cadamom, cinnamon, cloves, turmeric and pepper and fry for a minute. Add the vegetable soup and bring to a boil. Add the long grain rice to the clear soup and cook for 40 minutes. Mix the almond kernels and raisins into the long grain rice and season to taste with salt and freshly ground pepper.

Note Ilka: The white wine has of course nothing to do in the original. Instead, sauté the raisins briefly in clarified butter or butter until they puff up and then remove them from the fire immediately, otherwise they will become bitter.

By the way: Did you know that clarified butter is obtained by removing water, milk protein and lactose from butter?

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