Spiced Rice with Nuts, Raisins and Bell Pepper

Rinse the bell peppers, trim, cut in half, remove seeds and dice finely.

Rinse the rice in a sieve under running water and drain.

Melt the butter in a pan, add the cumin and fry briefly. Stir in saffron, add the rice and stir for a few minutes. Stir in the raisins and diced peppers. Season lightly with salt. Add 700 ml (approximately 2 1/2 cups) of water, bring to a boil and then cook over very low heat for 20 minutes.

Toast the pine nuts in a dry frying pan over medium heat.