For Arabic almond rice, put the raisins in a suitable bowl and pour the white wine. Let the raisins soak in it for one night.
Roast the almond kernels in a frying pan with a little butter. Take them out and put them aside.
Dice the onion and fry in the remaining butter until translucent. Add the cardamom, cinnamon, cloves, turmeric and pepper and fry for a minute. Add the vegetable soup and let it boil. Add the long grain rice to the clear soup and cook for 40 minutes.
Mix the almond kernels and raisins into the long-grain rice and season with pepper and salt.
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