Wash the rice until the water is clear and let it soak in cold water for 20 minutes; meanwhile, cover the dried fruit with boiling water and soak the saffron in two tablespoons of water.

Toast the nuts in a dry pan until they turn a shade darker and smell nutty, then remove them to a plate.

Melt the butter and sizzle the cloves, peppercorns, and cinnamon until they swell and become fragrant; add the drained rice and salt, stirring to coat every grain in butter.

Pour in the water, bring to a boil for 2 minutes, then cover and simmer on low for 10 minutes until the rice is tender.

Let the rice rest for 5 minutes, then fluff it gently with a fork and fold in the chopped dried fruit, toasted nuts, and the golden saffron liquid.