Place the rice in a fine-mesh sieve and wash under cold running water until the water runs clear.

Transfer the rinsed rice to a bowl, cover with cold water, and let it soak for 20 minutes.

Meanwhile, place the dried fruit in a heatproof bowl and cover with boiling water to soften.

In a separate small bowl, soak the saffron strands in 2 tablespoons (30 ml / 1 fl oz) of warm water to bloom.

Place a medium saucepan with a tight-fitting lid over medium heat.

Add the chopped nuts and toast for 1-2 minutes, stirring frequently, until fragrant and a shade darker.

Remove the nuts from the pan and set aside.

In the same pan, melt the butter.

Add the whole cloves, black peppercorns, and cinnamon stick.

Sauté for about a minute until the spices become fragrant and the cloves begin to swell.

Drain the soaked rice thoroughly and add it to the saucepan along with the salt.

Stir gently for a minute to coat the grains in the spiced butter.

Pour in 1½ cups of fresh water.

Bring the mixture to a rolling boil, cook for 2 minutes, then immediately reduce the heat to the lowest setting.

Cover with the lid and let it simmer for 10 minutes without peeking.

While the rice cooks, drain the softened dried fruit and chop it into small, bite-sized pieces.

Once the 10 minutes are up, remove the pan from the heat and let it rest, still covered, for 5 minutes. Uncover the rice, fluff it gently with a fork, and then fold in the toasted nuts and chopped dried fruit.

Drizzle the saffron and its soaking liquid over the top and serve immediately.

Don't skip rinsing the rice. This crucial step removes excess starch, preventing a gummy texture and ensuring fluffy, perfectly separate grains every time.