In a saucepan, over moderate heat, bring chicken stock, raisins and turmeric to a boil. Stir in rice and almonds; cover and reduce heat to simmer. Cook for 15-20 minutes or until rice is tender. Meanwhile, in a small frying pan over moderate heat, melt butter. Add scallions and cook until scallions are tender; remove from heat. Stir scallions and Hood® Sour Cream into cooked rice, cover and cook for 2 more minutes. Top with toasted chickpeas if desired, serve.

(For an Indian flare, substitute raisins for dried currants)