One 1-inch piece of tangerine or orange zest, white pith removed
1 teaspoon salt
1/2 teaspoon turmeric
3 tablespoons unsalted butter
1/2 cup sliced almonds (about 2 ounces)
1/2 cup raisins (about 3 ounces)
3 tablespoons sugar
In a medium saucepan, combine the water with the rice, cardamom, cinnamon stick, tangerine zest, salt and turmeric. Stir well and bring to a boil. Cover and cook over very low heat until the liquid is absorbed and the rice is tender, 15 to 17 minutes.
Meanwhile, in a large saucepan, melt the butter over moderate heat. Add the almonds and cook, stirring, until golden, about 2 minutes. Stir in the raisins and sugar and remove from the heat. Add the rice to the mixture and stir gently to combine. Transfer to a bowl and serve.