Sauté Onion: Add olive oil to a dutch oven or saucepan over medium heat. Add onion and saute for a few minutes, until translucent. Add garlic and cook for 30 seconds.

Add Rice and Broth: Stir in rice. Add saffron, baharat, salt, cardamom and cinnamon stick. Stir in chicken broth. Bring to a simmer, cover, reduce heat to low and cook for 20 minutes.

Top with Raisins: Sprinkle golden raisins on top of the rice, replace lid, turn off burner and allow rice to rest for 10 minutes.

Serve: Fluff with a fork. Garnish with almonds and parsley, if desired.