Combine saffron, cardamom, cinnamon, allspice, white pepper, and lime powder in a small bowl.

Melt butter in a large pot over medium heat.

Add garlic and onion and cook until softened (about 5 minutes).

Add chicken pieces and brown them over medium-high heat (about 10 minutes).

Mix in tomato puree.

Add canned tomatoes, carrots, cloves, nutmeg, cumin, coriander, salt, pepper, and spice mix.

Cook for 3 minutes.

Pour in water and add chicken bouillon cube.

Bring to a boil, then reduce heat to simmer, and cover.

Simmer until chicken is cooked (about 30 minutes).

Stir in rice.

Cover and simmer until rice is tender and almost dry (about 25 minutes).

Add raisins and more water if needed.

Cover and cook for 5-10 minutes, until rice grains are separate.

Transfer rice to a platter, arrange chicken on top.

Sprinkle with toasted almonds.