Ingredients
4
tbsp. of fresh parsley leaves, chopped
1
fresh chili pepper, chopped (to taste)
2
cardamom pods, seeds of
Fresh ground pepper, to taste
Directions
1.
In a large saucepan, heat the oil and saute the onions until soft.
2.
Stir in the rice and cook, stirring frequently, for 4 minutes.
3.
Add the raisins, chili, lime zest, cinnamon sticks, cardamon, salt and 4 cups of water and stir well.
4.
Cover the pan and simmer for 15-18 minutes or until the rice has absorbed all the liquid.
5.
Meanwhile, lightly toast the slivered almonds in a dry frying pan.
6.
Remove the saucepan from the heat and fluff up the rice with a fork.
7.
Stir in the almonds, parsley and season to taste before serving
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