Pilaf with Almonds

PILAF WITH ALMONDS

Four tablespoonfuls of almonds are fried in two tablespoonfuls of butter. Two glasses of rice is added any frying is continued for one or two minutes more. Four glasses of water or meat stock is added together with salt to taste. Rice is cooked on medium fire until the rice softens and fire is reduced to low. Finely chopped dill and pimento is sprinkled over the pilaf when it is taken off the fire for service.