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In a colander, rinse the Basmati rice with water until the water runs clear. Drain.
In a large pot, bring 3 quarts of water to a boil, and season with 2 tablespoons of salt. Add the rinsed rice, and bring the water back to a boil. Cook 5 minutes, stirring occasionally. Drain the rice again, and immediately rinse with cold water to stop the cooking process.
In a large pot over medium heat, heat the ghee. Add the onion, season with salt, and cook 4-5 minutes or until salt.
Moisten the onion with 2 tablespoons of the saffron water, and stir in the cinnamon, cardamom, allspice, black pepper, and cumin. Cook for 1 minute.
Stir in the figs, raisins, and cherries or cranberries. Add the parboiled rice and remaining saffron water, stirring to combine.
Cover, and cook on medium-low heat for 10-12 minutes or until the rice is tender.
Garnish with toasted almonds, pistachios, and parsley, if desired. Serve warm!
Store in an airtight container in the fridge for up to 5 days.