In a small heavy saucepan cook the onion with the turmeric and the cardamom in 1 tablespoon of the butter over moderately low heat, stirring,
until the onion is softened. Add the rice and cook it, stirring, until it
is coated with the butter. Add the broth, bring the liquid to a boil, covered, and simmer the mixture for 17 minutes, or until the liquid is absorbed and the rice is tender. Stir in the pistachios, the raisins, the
scallion greens, the remaining 1/2 tablespoon butter, and salt and pepper to taste.
Serves 2.
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