Cup of Yum
1. Place the rice in a small bowl and gently wash the rice until the water runs mostly clear. Soak in water for 20 minutes.
2. Heat water in the microwave for 20 seconds or on the stovetop till warm. Soak saffron in it. 

Stovetop Recipe:

1. Heat ghee in a nonstick pan or Dutch oven over medium-high heat. Add cashews, slivered almonds, and pistachios. Sauté for about a minute until golden. Add the raisins to the pan, and sauté until they puff up. Remove the nuts and raisins together, and set aside.
2. In the remaining ghee, add bay leaf, cardamom, cloves, and cinnamon. Saute for 30 seconds as their aroma releases. 
3. Add onions and garlic and saute for about 3 minutes until they turn lightly golden.
4. Add the rinsed rice along with salt and pepper and toast gently for 2 minutes, stirring constantly. Then add 1 3/4 cups water and saffron water. Stir it and let it come to a boil.
5. Reduce the heat to low, cover with a lid, and allow to cook for 13-16 minutes or until all the water is soaked. Turn off the heat and allow to rest for another 5 minutes. Do not stir at this time.
6. Fluff the rice and add the sautéed golden nuts and raisins. Serve warm! 

Instant Pot Recipe:

1. Start the instant pot in Sauté mode and heat the ghee in it. Add cashews, slivered almonds, and pistachios. Sauté for about a minute until golden. Add the raisins to the pot, and sauté until they puff up. Remove the nuts and raisins together, and set aside.
2. In the remaining ghee, add bay leaf, cardamom, cloves, and cinnamon. Saute for 30 seconds as their aroma releases. 
3. Add onions and garlic and saute for about 3 minutes until they turn lightly golden.
4. Add the rinsed rice along with salt and pepper and toast gently for 2 minutes stirring constantly.
5. Add saffron water set aside and 1 1/4 cups of water. Press cancel and close the lid with the vent in the sealing position. 
6. Set the instant pot in pressure cook (manual) mode for 4 minutes at high pressure. When the instant pot beeps, do a 5-minute NPR. This means letting the pressure release naturally for 5 minutes, then releasing the pressure manually. (If using sella basmati rice, pressure cook for 6 minutes)
7. Open the lid and fluff the rice with a fork. Now add the toasted cashews, almonds, pistachios and raisins.
8. Rice Pilaf with toasted nuts and raisins is ready to be served!

Stovetop Pressure Cooker Recipe:

1. Follow the same steps as the Instant Pot recipe up to adding the rice and water, and then pressure cook for 1-2 whistles. Then let the pressure release naturally. 
2. Open the lid and fluff the rice with a fork. Now add the toasted cashews, almonds, pistachios and raisins. Serve warm.