| 1 | Cover the rice with boiling water and leave to soak for several hours. |
| 2 | Drain, rinse, cover with water, add a little salt and the tumeric, bring to the boil, then lower heat, and cook until the water is absorbed and rice tender, about 20 minutes. |
| 3 | meanwhile, chop the beans and carrot. |
| 4 | Steam them -- and the peas -- until just tender. |
| 5 | Drain and set aside. |
| 6 | chop the onion. |
| 7 | Crush the garlic. |
| 8 | Grate the ginger finely. |
| 9 | Chop the tomato. |
| 10 | heat the margarine in a pan and add the onion. |
| 11 | Saute until beginning to brown. |
| 12 | Add the garlic and ginger and cook for a minute longer. |
| 13 | Lower heat and stir in the spices. |
| 14 | Then add the tomato and cook for a minute longer. |
| 15 | Remove from heat and stir in the cooked vegetables. |
| 16 | place half the cooked rice on the bottom of a greased ovenproof dish, spoon the vegetable mixture over it, then top with the other half of the rice. |
| 17 | Cover the dish (if it has no lid then use foil) and bake it at 350 °F (180 c) gas mark 4 for about half an hour. |
| 18 | toast the almonds under a hot grill (broiler) until lightly browned. |
| 19 | When the pilau is ready and dished up, sprinkle the almonds on top. |
| 20 | * |
