Steep raisins in white wine. Dice onions, fry in butter until translucent. Add cardamom, cloves, cinnamon, turmeric, pepper and fry for one minute. Add water, vegetable stock cube, bring to boil. Rinse brown rice, add to clear soup, cook for 40 minutes.
Roast almond slivers in butter. Mix the almonds and raisins into the long grain rice, season if necessary.
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