2 Peel, halve and finely dice the onions. Heat the oil in a pan and briefly sauté the diced onion with the spices.
3 Add the rice and sweat, stirring, until translucent. Then add the stock, stir in the raisins, cover and cook very gently over a low heat for 20-30 minutes.
4 Remove the cloves. Toast the flaked almonds in a dry, nonstick frying pan until golden brown.
5 Wash and halve the grapes. Stir the grapes and peas into the rice and reheat briefly.
6 Serve the pea pilaw scattered with flaked almonds.