1-Start by soaking the saffron threads in 2 1/4 cups of hot water or stock to unlock their golden magic. This step infuses the rice with that signature aroma that makes the kitchen smell amazing.

2-In a large skillet, heat the olive oil or butter over medium heat and sauté the fennel and cumin seeds until they release their fragrant scent. Add the cinnamon, cardamom, and allspice next, letting them mingle and warm up. Once that’s done, toss in the diced onion and cook until it’s soft and golden, then stir in the rinsed basmati rice for a quick sauté to coat it in those spices.

3-Pour in the saffron-infused liquid along with the bay leaves and lemon rind, then season with salt and pepper. Gently mix in the dried fruits and nuts like tart cherries, Turkish apricots, figs, slivered almonds, and pistachios. Cover the skillet and let it cook on low to medium heat for about 12 minutes, allowing the flavors to blend beautifully.

4-After cooking, keep it covered for another 10 minutes to let everything settle. Finally, fluff the rice with a fork, remove the bay leaves, and garnish with pomegranate seeds for that extra pop.