Crush saffron and drop into the half cup of boiling water and let steep for thirty minutes (like tea).

Heat the oil and butter in a saucepan and add the onion and garlic, cooking until the onion softens and starts to caramelize.

Stir in the chicken stock, steeping saffron with soaking water, salt, pepper, cinnamon, diced pumpkin, and raisins.

Bring to a boil, then cover and reduce heat, simmering for ten minutes.

Add the rice to the pot and stir; cover and continue to simmer over low heat for twenty minutes more without lifting the lid.

Remove from heat; stir in the pine nuts and parsley, top with a clean dish towel and then the lid, letting it sit like that off the heat for about ten minutes to absorb excess steam and make it fluffy.

Lift lid and fluff rice with a fork, then serve at once.