For 6 people
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2 cups basmati rice
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4 cups of vegetable or meat broth
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2 tablespoon black raisins
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2 tablespoon unsalted almonds
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100 gr. crumb from unsalted shelled peanuts
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4 tablespoons. butter
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1 teaspoon cardamom powdered
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1 teaspoon cinnamon, powdered
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1 teaspoon allspice powdered
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1 teaspoon fresh cutted black pepper
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salt
Directions
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.