After a couple of minutes, pour into a glass of white wine. Continue cooking without a lid for about five minutes, pour in the chicken broth. Add salt and pepper to taste. If a little sour, add a tablespoon of sugar. Mix well. Now add the rice, mix well again (the pilaf is mixed once), add spices and raisins. Cover tightly with a lid, reduce the heat to a minimum.
Simmer for 15 minutes. Turn off the heat on the stove and let it brew for another 15 minutes. Serve, sprinkled with chopped parsley or coriander.