In a medium pot or deep saute pan, melt butter over medium heat. Add soaked rice and toast for 1 minute. Add boiling water and salt. Bring to a boil, then cover with a tight fitting lid and reduce heat to low. Cook for 15 minutes, then remove from heat with lid still on and let steam for an additional 15 minutes.

When rice is done cooking, gently fluff with a fork. Then, spoon over saffron water in various parts of the rice, so it stains some part of the rice, but not all of it.

Toast nuts by adding them to a dry pan over medium heat. Toss frequently until golden and aromatic, about 3-5 minutes. Set aside.

To the same pan over medium heat, add carrots along with 1 tablespoon butter and 1/4 cup water. Let simmer for 8-10 mins until tender and liquid has evaporated, stirring occasionally. Season with salt and pepper, to taste.

Transfer saffron rice to a large 16-inch platter then in neat rows layer over ingredients in the following order from top to bottom: green onions, blueberries, glazed carrots, toasted nuts, and golden raisins.

Optional but recommended: For a more decadent and moist rice texture, evenly drizzle extra virgin olive oil over the entire platter of rice. This gives the jewels a nice “shine” too!