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1
Toast almonds in single layer in large skillet over medium heat 6 minutes, or until lightly browned, tossing occasionally.
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2
Transfer to bowl.
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3
Bring large saucepan of salted water to a boil.
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4
Add rice, and cook 7 to 8 minutes, or until slightly firm.
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5
Drain, and reserve 1/4 cup cooking water.
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6
Stir saffron into reserved cooking water in cup, and set aside.
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7
Rinse rice under cold water, and drain again.
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8
Wipe out saucepan.
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9
Heat butter and 1 Tbs.
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10
oil in saucepan over high heat.
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11
Stir in caraway, thyme, coriander, and cumin, and cook
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12
30 seconds, or until spices are sizzling and fragrant.
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13
Spread rice in even layer over sizzled spices; season with salt, if desired.
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14
Drizzle saffron water over top, and sprinkle with lime and orange zests, stirring only top layers of rice to incorporate seasonings (do not disturb bottom layer of rice).
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15
Make 4 or 5 pockets in rice to let steam escape, then reduce heat to medium-low, and cook 10 to 12 minutes, or until bottom of rice is crispy and lightly browned.
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16
Transfer to bowl.
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17
Stir in pomegranate seeds, green onions, and almonds.
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18
Drizzle with extra olive oil, if using, before serving.
