Soak - Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 15 to 30 minutes, then drain.

Steep - Place a pinch of saffron thread in a mortar and pestle and crush to a fine powder. Transfer to a small bowl, soak the saffron threads in a couple of tablespoons of warm water for about 15 to 30 minutes to release its flavor and color.Pro tip - Crushing the saffron brings almost doubles its color, aroma, and hue.

Nuts - Heat the butter or olive oil in a large sauté pan. Lightly toast the mixed nuts and fruits in a separate pan over low heat until they become fragrant and slightly golden. It takes about 30 seconds to a minute. Remove from the pan and set aside.

Sauté - To the same pan, add the chopped onion and garlic and sauté until it becomes translucent and fragrant. Add the whole spices and sauté for 30 seconds more.

Rice - Add the drained rice to the sauté pan and sauté for a few minutes, stirring occasionally, until the rice grains are coated with butter or oil.

Saffron - Next, add the saffron water and stir gently to distribute the saffron evenly. Pour in the water or vegetable broth, followed by the chopped fresh herbs and nuts. Season with salt and pepper. Combine well.

Simmer - Bring the mixture to a boil, then reduce the heat to low, cover the saucepan with a tight-fitting lid, and let the rice simmer for 20 minutes, or until the liquid has been absorbed and the rice is tender. Pro tip - Do not open the pan, and make sure the heat to a low simmer to prevent sticking.

Rest - Once the rice is cooked, remove the sauté pan from the heat and let it sit, covered, for an additional 15 minutes. This allows the rice to steam and fluff up.Pro tip - Avoid stirring the rice during this process to prevent it from becoming sticky.

Fluff- After 15 minutes fluff the rice with a fork. Then, transfer to a serving dish, garnish with fresh cilantro or parsley if desired, and serve hot as a delicious and fragrant side dish.