Recommend Tahdig version for rice below but this is original: Soak the saffron in a bowl of hot water for 30 minutes.

Wash the rice, rinse and soak in another bowl of cold water for at least 30 minutes, then drain.

For the crispy toppings: Start by heating the ghee in a small frying pan over a medium heat. Add the nuts and allow to brown lightly, then add the sultanas and heat through until puffy. Set aside.

Then heat the oil in a shallow frying pan over a medium heat. When hot, add the onions and fry for 7 - 8 minutes until medium brown. Remove and drain on paper towels, then set aside.

Heat about 2 tablespoons vegetable oil in a saucepan with a lid over a medium heat. When hot, add all the whole spices and fry for 30 seconds, or until they start to splutter.

This is for original rice but otherwise remove whole spices and proceed with Tahdig version below - Add 800ml/28 fl oz/3-½ cups water to the oil and spices, bring to a boil. Add the saffron and drained rice. Make sure the rice is well covered by the water, adding more if necessary. The water should turn a light yellow.

Reduce the heat to medium-low. After about 4 - 5 minutes, check to see if the rice is cooked. If not, replace the lid and cook for a further 2 - 3 minutes until done.

Drain the rice and leave in the sieve for 2 - 3 minutes until all the moisture has evaporated and the rice is light and fluffy.

Transfer to a platter and serve, garnished with the nuts, raisins and browned onions.

For crispy Tahdig version:

Rinse and Soak the Rice. In a large bowl, rinse the rice several times until the water runs completely clear. Fill the bowl with fresh water, add a generous pinch of salt, and let the rice soak for about 20 minutes while you bring a pot of water to a boil. Reserve 3 tablespoons of hot water for blooming the saffron.

Parboil the Rice. Bring a large pot of generously salted water to a boil. Drain the riceand add it to the boiling water. Cook uncovered on medium-high heat for 7–8 minutes, skimming off any foam that rises to the surface. The riceshould be tender on the outside but still firm in the center. Drain and rinse briefly under cold water to stop the cooking.

Prepare the Saffron. Crush the saffron threads using a mortar and pestle (if needed). Add to the reserved hot water and let bloom for a few minutes.

Create the Tahdig. Heat a  10–12 inch nonstick skillet over medium heat. Add olive oil, bloomed saffron water, and turmeric, swirling to evenly coat the bottom of the pan. Spoon a thin, even layer of rice directly onto the saffron mixture, this will become the crispy tahdig layer. Add the remaining rice on top, forming a gentle mound. Use the handle of a spoon or spatula to poke a few holes into the rice to allow steam to escape.

Steam and Cook. Wrap the skillet lid with a clean kitchen towel and cover the rice. Cook on medium to medium-high heat for about 30–35 minutes, or until you hear gentle crackling sounds. If your stove runs hot, reduce the heat slightly.

Flip and Serve. Remove the lid and place a serving plate over the skillet. Carefully invert to release the rice, revealing the golden, crispy tahdig on top. Alternatively, spoon out the rice and break the tahdig into pieces to serve alongside.

Notes:

Rinse the rice thoroughly until the water runs completely clear to remove excess starch and ensure fluffy, separate grains.

Parboil the rice just until tender on the outside but still firm in the center, set a timer for 7-8 minutes.

Use a 10–12 inch nonstickskillet, this makes flipping the tahdig much easier. As the rice cooks, listen for gentle sizzling and crackling.

If you smell burning, lower the heat slightly, stove temperatures vary, so trust your senses.