In a small bowl or cup, soak the saffron threads in 1 tablespoon hot water for about 20 minutes.
Generously season both sides of the fish fillets with the Bukhari spices.
Season the fish with a bit of salt. Cut crosswise in half, and make a few slits on the skin.
In a large frying pan over medium heat, heat the olive oil and butter. Gently place the fish in the pan, and fry undisturbed for a few minutes before flipping over to the other side. When the fish is half-cooked, remove from heat and drain on paper towels. Reserve the oil.
In a large dutch oven or your rice cooker pot over medium high heat, heat ¼ cup of the reserved frying oil.
Add the garlic and cook, stirring frequently, until golden.
Add the chopped onions and cook, stirring, until fragrant.
Add the 1 ½ tablespoons Bukhari spices and cook, stirring, until fragrant, about 2 minutes.
Add the tomato paste and cook, stirring, another 2 minutes.
Add the raisins and chick peas and cook, stirring, about 2 minutes. The mixture should have a dark chocolate colour.
Add the saffron liquid, and stir to combine.
Add the rice, and gently stir until rice is evenly coated.
Add the water...
...the chicken stock cube and the salt, and stir to combine.
Transfer the pot to your rice cooker, if using. Gently place the half-cooked fish in the pot.
Cook, until the liquid has evaporated. If using a stove, reduce heat to low, and continue cooking for about 10 minutes until the rice is done.
Garnish with the mint leaves, cilantro and almonds before serving.