Thoroughly rinse the rice and soak it in water for 30 minutes.

In a small bowl, lightly crush the saffron threads between your fingers, add 2 tablespoons of warm water and let it sit for 10–15 minutes.

In a pot over high heat, add the stock, cardamom pods, cloves, raisins, and cinnamon sticks and bring to a boil then lower the heat to medium and simmer for 10 minutes.  

Add the bloomed saffron, salt, pepper, the drained rice and stir well. Over medium-high heat, let it come back to the boil, then cover, lower the heat to a minimum and cook for 10-12 minutes until little holes appear on the surface and the rice is tender. Allow the rice to rest, covered for 10 minutes, then fluff up with a fork and stir in the oil. 

Spoon the rice onto a serving platter or bowl and try to fish the whole spices out. Top with the almonds and pistachios and serve warm.