Pilaf with Vegetables, Almonds, and Chiles

Rinse rice thoroughly in a sieve under cold running water. Peel and slice carrots. Rinse zucchini and cut in half first lengthwise and then into slices. Peel shallots and garlic and chop finely.

Heat 2 tablespoons of butter in a pan and stir-fry the almonds for 1–2 minutes. Add carrots and zucchini and continue to sauté. Remove from heat and season with salt and pepper.

In a Dutch oven with the remaining butter, sweat the onions and garlic. Add the cinnamon, cloves, chile peppers, and cardamom and sauté briefly. Mix in the rice and sauté, stirring, for about 4 minutes. Then pour in the broth and add the almonds, carrots, zucchini, currants, and frozen peas. Stir and season with salt and pepper. Bring to a boil, cover, and simmer gently without stirring over low heat about 20 minutes.