In a large, heavy-bottomed pot or fireproof casserole over low-medium heat, melt the butter.
Add the rinsed rice and fry, stirring occasionally, until it becomes fragrant and just begins to turn a pale golden color.
Stir in the ground cinnamon and crushed cardamom seeds and continue to fry for another minute until aromatic.
Add the slivered almonds, raisins, peas, hot water (or broth), and salt.
Stir everything together once to combine.
Bring the liquid to a rolling boil, then immediately reduce the heat to the lowest possible setting.
Cover the pot with a tight-fitting lid and let it steam for 20 minutes.
Do not lift the lid.
After 20 minutes, turn off the heat and let the rice rest, still covered, for another 5-10 minutes to finish steaming. Fluff gently with a fork before serving.
Using a quality vegetable broth instead of water will add a wonderful savory depth to the final dish.
