1. Place rice in medium bowl and cover with hot tap water by 2 inches; let stand for 15 minutes. Place raisins in small bowl and cover with boiling water. Let stand until plump, about 5 minutes. Drain and set aside.

2. Using your hands, gently swish grains to release excess starch. Carefully pour off water, leaving rice in bowl. Add cold tap water to rice and pour off water. Repeat adding and pouring off water 4 to 5 times, until water runs almost clear. Drain rice in fine-mesh strainer.

3. Melt butter in large saucepan over medium heat. Add pasta and cook, stirring occasionally, until browned, about 3 minutes. Add onion and garlic and cook, stirring occasionally, until onion is softened but not browned, about 4 minutes. Add rice and cook, stirring occasionally, until edges of rice begin to turn translucent, about 3 minutes. Add broth, salt, bay leaves, and cardamom and bring to boil. Reduce heat to low, cover, and cook until all liquid is absorbed, about 10 minutes. Off heat, remove lid, fold dish towel in half, and place over pan; replace lid. Let stand for 10 minutes. Fluff rice with fork; discard bay leaves; stir in almonds, raisins, and parsley; and serve.

Serves 4 to 6 as a side dish