Melt butter in a large skillet placed over medium-high heat. Add onion and barley; cook, stirring frequently, until onion begins to soften, about 5 minutes.

Stir in allspice, turmeric, curry powder, salt, and black pepper. Pour in chicken broth, and bring to a simmer.

Cover skillet with lid, and reduce heat to low; simmer until barley is tender, about 30 to 40 minutes.

Fluff pilaf with a fork, and gently stir in almonds and raisins.