Rinse the long grain rice and soak it in the double mass of water for one night. Now add the bay leaf spice and make the long grain rice at moderate temperature for 20 min.
Fold in the stock cubes and swell the long grain rice on the off heat for 15 min until grainy. Later remove the bay leaf seasoning.
In the meantime, split the walnut halves lengthwise and lightly toast them, turning them over.
Rinse the grapes thoroughly with lukewarm water. Slit open the chili peppers. Scrape out the white inner walls and the seeds. Rinse the pods and finely dice them. Remove the peel from the garlic clove and also finely dice. Cut the onions into strips and sauté in the butter until light yellow. Add the chili and garlic cubes, turmeric and cumin and sauté briefly. Add the grapes and wine and season with salt. Cook at low temperature for 5 minutes.
Stir in the long-grain rice, the nuts, the lemon zest, the juice of one lemon and the parsley. Season the rice pan repeatedly with salt and freshly ground pepper to taste.
End of a safety pin on the stem drive into the grape and pull out the seeds….