2 oz. seedless raisins
1 1/2 chicken bouillon cubes
5 tbsp. butter
1/2 Spanish onion, sliced
1 clove garlic, chopped
12 oz. long grain rice
2 bay leaves
4 cloves-6 cardamom pods, lightly crushed
6 allspice berries, lightly crushed
1 stick cinnamon, about 1 inch
1/2 tsp. turmeric
Salt and pepper
2 oz. blanched almonds

Place raisins in small bowl. Cover with boiling water and leave to soak until needed.

Preheat oven to 375 degrees.

Bring water and bouillon cubes to boil and dissolve.

Melt 4 tablespoons butter in casserole and saute sliced onion and garlic for about 10 minutes or until soft and transparent but not brown. Add rice and stir over low heat until grains are golden.

Stir in bay leaves and spices. Season to taste with salt and freshly ground black pepper. Add 1 pint of stock. Stir once to dislodge any grains stuck to bottom of casserole. Put on the lid and transfer casserole to oven. Bake for 10 minutes. Drain raisins well.

Melt butter in fry pan and saute blanched almonds over a moderate heat until golden brown. Stir constantly.

Remove casserole from oven. Remove cinnamon stick and bay leaves. With a fork, fold in almonds. Serve immediately.