Pilaf Topkapi

Chop the spring onions and slice the peeled almonds into sticks. Sauté the pine nuts, spring onions and almonds in butter. Add the rice and fill up with the stock. Add currants, saffron and cinnamon and cook covered until the liquid has boiled away. When the pilaf is ready, season with coarsely chopped parsley, sea salt and olive oil.

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