1. Heat the oven to 180C, 350F, Gas mark 4. Blanch and split the almonds. Melt the butter in a flameproof casserole on a high heat. Put in the almonds and stir them around so they brown evenly. Remove them with a slotted spoon and reserve.

2. Lower the heat, put in the onion to soften. Stir in the rice, turmeric and cumin and cook them for 1-2 minutes. Pour in the stock and bring it to the boil. Season.

3. Cover the casserole and put it into the oven for 45 minutes. Take the casserole out of the oven and mix in the almonds and raisins. Re-cover the casserole and let it stand for 10 minutes before serving.

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