1 lg. lemon
1 c. raw rice
2 c. water
1/2 tsp. salt
1 tbsp. butter
1/2 tsp. cinnamon
2/3 c. ground almonds
2/3 c. currants
1 c. dry white wine
1 c. fresh peas
12 tsp. honey for garnish

Finely grate the skin from the lemon. Then cut the lemon thoroughly, squeezing its juice and removing most of the pulp. Reserve the skin, juice, and soft pulp, discarding the membranes and pits.

In a large enameled pot, bring to a brisk boil the water, rice, salt, cinnamon, butter and lemon, reducing heat to simmer until most of fluid is absorbed, about 10 minutes. Stir once or twice while simmering; otherwise, keep pot tightly covered. Remove covered pot from heat.

Slowly simmer the almonds and currants in white wine for 1 minute. Fluff rice gently with fork. Add the wined almonds to the lemon rice. Stir in fresh peas. Very slowly, simmer for 5-7 minutes. If rice sticks, add small amount of boiling water. Garnish with honey.