1. Boil the Onions: Begin by bringing a large pot of water to a boil and adding 1 1/2 tablespoon of kosher salt. Carefully lower the whole onions into the boiling water and cook for 15 to 20 minutes, until softened but still intact. Drain the onions and allow them to cool slightly. Once they’re cool enough to handle, carefully separate the onion layers into individual pieces.

2. Toast the Nuts: In a dry skillet, toast the sliced almonds and chopped pistachios for 3 to 4 minutes, until they’re fragrant and lightly golden. Set the toasted nuts aside.

3. Make the Saffron Mix: In a small bowl, combine the crumbled saffron threads with the fresh lemon juice and let the mixture steep, allowing the saffron to infuse the lemon juice with its earthy, floral aroma.

4. Cook the Rice: Heat 2 tablespoon of olive oil in a large skillet over medium heat. Add the rinsed basmati rice and stir to coat the grains. Pour in the melted butter, 1 teaspoon of salt, black pepper, cumin, cardamom, and cinnamon. Add the saffron-lemon mixture and 1 cup of water. Bring the mixture to a boil, then cover, reduce the heat to low, and cook for 3 to 4 minutes (the rice will be slightly undercooked).

5. Assemble the “Jewels”: Remove the partially cooked rice from the heat and stir in the toasted nuts, golden raisins, dried cranberries or cherries, and chopped fresh parsley. Allow the mixture to cool slightly.

6. Stuff the Onions: Place 2 to 3 tablespoon of the jeweled rice mixture in the center of each onion layer and roll it up, creating a stuffed onion. Arrange the stuffed onions seam-side down in a greased baking dish.

7. Make the Broth: In a small bowl, whisk together the vegetable broth, tomato paste, and the remaining 2 tablespoon of olive oil. Pour this flavorful broth over the stuffed onions.

8. Bake to Perfection: Cover the baking dish with foil or a lid and bake the Jeweled Rice Stuffed Onions in a 350°F oven for 25 to 30 minutes, until the rice is tender and the liquid is absorbed.