Rinse 2 cups of basmati rice under cold water until clear, then soak in water for 20 minutes and drain.

In a large pot, heat 2 tablespoons of ghee or unsalted butter over medium heat. Add 1 finely chopped onion and sauté for about 5 minutes.

Mix in 2 minced garlic cloves, 1 teaspoon each of ground cumin, ground coriander, ground cinnamon, and ground turmeric. Cook for 1 minute until fragrant.

Add 1.5 pounds of chicken thighs, seasoning with salt and pepper. Cook for 4-5 minutes until lightly browned.

Pour in 4 cups of chicken stock, add soaked rice, and a pinch of saffron dissolved in a tablespoon of water. Add ½ cup of sultanas.

Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

Remove from heat and let rest covered for 10 minutes, then fluff with a fork.

Fold in ½ cup of slivered almonds and ½ cup of chopped pistachios with freshly chopped coriander or parsley.

Serve hot with extra nuts and optional pomegranate seeds for garnish.