أرز بالزعفران والمكسرات

Place the butter and olive oil in a pot over medium heat.

Sauté the chopped onion in the butter and oil until it becomes soft and golden.

Add the rice to the onions and sauté well until slightly toasted and shiny.

Add the saffron dissolved in an ice cube and stir the rice to mix the flavor.

Add the hot water or broth and salt to taste.

Cover the pot and let the rice cook on low heat until fully cooked, about 20 minutes.

Meanwhile, heat a little olive oil in a pan and sauté the pistachios and dried cranberries for 3–5 minutes until the nuts turn golden.

Once the rice is cooked, remove from heat and transfer to a serving dish.

Garnish the rice with the sautéed pistachios and cranberries just before serving.