For 6 people

  • 2 cups basmati rice

  • 4 cups of vegetable or meat broth

  • 2 tablespoon black raisins

  • 2 tablespoon unsalted almonds

  • 100 gr. crumb from unsalted shelled peanuts

  • 4 tablespoons. butter

  • 1 teaspoon cardamom powdered

  • 1 teaspoon cinnamon, powdered

  • 1 teaspoon allspice powdered

  • 1 teaspoon fresh cutted black pepper

  • salt


Wash the rice with lukewarm water and let it drain into a strainer. We soak the raisins in some lukewarm water.We whiten the almonds. Roast almonds and peanuts together, holding a few peanuts for the decoration. Add raisins and cardamom to the pan and 5 minutes later remove them from the fire. Put the broth to boil, pour the rice, reduce the heat to 5 minutes, add the pan, sprinkle with cinnamon and pour with butter. Simmer for 15 minutes with a half-covered pot. Remove the pot from the fire, cover it with a towel, cover again with lid and allow to pull for 15 minutes. Sprinkle with allspice and pepper, pour the pilaf on a platter and decorate it with peanuts.