In a small pan over low heat, warm the saffron threads until they turn slightly darker in color. Put them in a small bowl with the warm milk and set aside for a couple of hours. Wash the rice twice in cold water; then let it soak in fresh water for 30 minutes and drain. Heat the ghee or butter and stir in the cardamom, cinnamon, cloves, and turmeric for about 30 seconds. Add the drained rice and stir mixture over low heat for 2–3 minutes. Add 1¾ cups water and the salt, and cook the rice over medium heat, stirring occasionally, until the water is almost absorbed—about 9–10 minutes—and the surface of the rice is pitted with holes. Now stir in the saffron-milk mixture, 2 tablespoons of the golden raisins, the slivered almonds, and 1 tablespoon of sugar or more to taste. Cover the pan with a clean cloth and then with a tight lid and let it sit in a 300°F oven for 20–30 minutes. Remove the lid. Fluff the mixture with a fork and tip it onto a heated serving platter. Scatter on the remaining raisins and the toasted almonds. To toast the whole almonds, put them in a shallow dish with a teaspoon of butter. Put them in the oven when you put the rice in and toast until they are golden. Scatter them on the rice for serving. Serves 4–5.
½ teaspoon saffron threads ¼ cup warm milk 1 cup basmati rice 3 tablespoons ghee or butter 6 whole green cardamom pods 1-inch stick cinnamon 6 whole cloves pinch turmeric ¾ teaspoon salt 3 tablespoons golden raisins ½ cup slivered almonds 1–3 tablespoons sugar ¼ cup whole almonds, toasted in 1 teaspoon butter (see below)