Begin by rinsing 2 cups of basmati rice under cold water, swirling gently until the water runs clear. Soak the rice in fresh water for 20 minutes, then drain thoroughly and set aside.

In a large, heavy-bottomed pan, heat 3 tablespoons of ghee or unsalted butter over medium heat. Add 1 finely chopped yellow onion and sauté for about 5 minutes until soft and translucent.

Stir in 3 minced garlic cloves along with 1 teaspoon each of ground cumin, ground coriander, ground cinnamon, and ground turmeric. Cook for about 1 minute until the spices release their fragrant aroma.

Next, add 1 pound of skinless, boneless chicken thighs, seasoning generously with salt and pepper. Cook for about 4-5 minutes, turning occasionally, until browned on all sides.

Pour in 4 cups of chicken stock and add the soaked basmati rice, along with the saffron water. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 15 minutes.

Once cooking time is up, remove from heat but keep covered and let rest for an additional 10 minutes.

After resting, fluff the rice with a fork. Stir in ½ cup of toasted slivered almonds, ¼ cup of chopped pistachios, and freshly chopped coriander or parsley. Serve hot, garnished with extra nuts and optional pomegranate seeds.