Place the saffron in a cup with boiling water. Set aside and allow it to infuse.

Fill a stainless steel cooking pot with 8 cups of water and bring to a boil.

Rinse rice thoroughly, add to the boiling water with salt, reduce heat, and cook for 11 minutes.

Chop the nuts and mix them with the raisins.

Drain rice.

Take an ovenproof stainless steel pot and grease the sides and bottom of it with olive oil.

Cut the flatbread sheets in such a way that they line the pot with at least 8 inches hanging over the edges of the pot.

Lightly oil the flatbread and line the bottom and sides of the pot, remembering to allow for an 8-inch overhang.

Transfer a layer of rice to the pot, sprinkle with a little bit of saffron-infused water, and add a pinch of cumin, then cover it with a layer of the nut and raisin mixture. Repeat layers until you run out of rice.

Sprinkle a little bit of olive oil on top of the last layer.

Fold the hanging edges of the flatbread over the top layer, overlapping the pieces all the way around.

Brush oil over the top of the flatbread crust.

Preheat the oven to 445F. Cover the pot with a lid and put it in the oven.

After 15-20 minutes, the flatbread crust will just start to color.  Reduce heat to 350F, and bake until the crust is golden brown.

Remove from the oven. Open the upper layers of flatbread crust and serve generous portions, adding a piece of the toasted flatbread crust to each plate. Best when served hot.