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Dry roast the almonds, pistachios and raisins in a pan on medium heat until the raisins puff and the nuts slightly change color. Set aside.
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Put the rice, water, cinnamom stick, and salt in a sauce pan over medium high heat.
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When the rice comes to boil, reduce the heat to low and cover.
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Let the rice cook for about 15 minutes, or until the water has evaporated.
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While rice is cooking, in a separate saucepan combine milk, butter, sugar, saffron, cloves and cardamom and bring to boil on medium heat, stir until the sugar has dissolved. Remove from the heat and set aside.
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Add the nuts mixture and sugar syrup over the rice. Fold gently into the rice with a spoon gently to avoid mashing the rice.
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Put the cover back over the rice and turn the heat on to very low. Let the rice simmer for 3 to 4 minutes. Turn the heat off and leave it covered for another few minutes before serving.
