Rice with almonds and raisins

Rice with almonds and raisins
Rice with almonds and raisins, an Iranian dish with distinction, takes its golden color from carrots and saffron. You can add cinnamon spray or the love of the hull if you like. It consists of rice and almonds
Ingredients
2 tablespoons butter
small onion, finely chopped
One small, finely chopped carrot.
Cup of Rice
teaspoon salt
1 ⅞ Cup water
¼ teaspoon saffron powder
Rosewater Spoon Food
¼ Cup dried raisins
¼ Cup almonds
Preparation method
Melt the butter in a great deal on medium fire; my heart is onion and carrots until the onion becomes transparent, about 5 minutes. Add rice and salt; cook it until the rice becomes opaque, about 3 minutes.
Add water and stir, then add saffron, rosewater, apricot and almonds and let it boil. Reduce the heat to quiet and cover the fate and let the rice absorb the fluid, about 20 minutes. Move it out of the heat and let it rest for 10 minutes, moving before rendering.

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