A pilaf inspired by Ottoman palace cuisine, in which roasted almonds accompany buttery rice, flavored with a touch of cinnamon and sugar. With its refined taste, it's an option that stands out at guest tables and on special occasions.
Melt the butter and add the rinsed rice, sautéing for a few minutes until it absorbs the oil.
Add the hot water, sugar, cinnamon, and salt and cook over low heat until the water is absorbed.
In a separate pan, lightly toast the sliced almonds until golden.
Remove the pilaf from heat, cover with a cloth, and let steep for 10 minutes, then transfer to a serving plate and sprinkle with the toasted almonds.
Important: If you lightly toast the almonds in a dry pan and add them to the pilaf last, they'll keep both their crunch and their aroma. Allergen: contains tree nuts (almond) and dairy (butter).
You can adjust the pilaf's sweetish intensity to your own taste by reducing or increasing the sugar amount; the traditional recipe calls for a subtle sweet note.
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