Preparation

• Let the rice soak briefly in plenty of water.
  Meanwhile, finely chop the onions.
  Peel the oranges thinly.
  Fill a pan with 850 ml of water, add the orange peel and the sugar. Bring the water to a boil.
  Gently fry onions in a heavy-bottomed pan. Add the cardamom seeds and cloves. Drain the rice and put it in the pan with the onions. Then add the boiling water with the orange peels as well. Stir well and let the rice cook for about 10 minutes.
• Meanwhile cut the oranges into small pieces.
  Fry the cashew nuts and almonds in a pan with a little butter.
  After 10 minutes, turn off the heat under the rice. Let the rice wait for another 10 minutes.
  Put the rice in a bowl. Arrange the orange segments nicely on the outside in a circle.
  Put the nuts in the center of the bowl.