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| 1/4 Tasse | onion finely chopped |
| 1/4 Teelöffel | turmeric |
| 1/8 Teelöffel | cardamom ground |
| 1 1/2 Teelöffel | butter unsalted |
| 1/3 Tasse | Long grain rice |
| 2/3 Tasse | chicken broth |
| 2 Esslöffel | Pistachio nuts; toasted lightly, cooled, and chopped |
| 2 Esslöffel | Golden raisins; soaked in boiling water to cover for 1 minute and drained |
| 2 Esslöffel | scallion greens thinly sliced |
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Can be prepared in 45 minutes or less.
In a small heavy saucepan cook the onion with the turmeric and the cardamom in 1 tablespoon of the butter over moderately low heat, stirring, until the onion is softened. Add the rice and cook it, stirring, until it is coated with the butter. Add the broth, bring the liquid to a boil, covered, and simmer the mixture for 17 minutes, or until the liquid is absorbed and the rice is tender. Stir in the pistachios, the raisins, the scallion greens, the remaining 1/2 tablespoon butter, and salt and pepper to taste.
Serves 2.
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