Saffron rice with toasted almond

i went through my kitchen cabinets and found some Turkish saffron, i bought it last spring in Istanbul at the very shop in the photo (for real). it's the famous spice bazaar in Istanbul - the old town part of Istanbul. so i decided to make saffron rice for lunch on monday. i wanted to add some slice almond for the nutty texture and a nice mix of fragrants of all things from that part of the world. first, i toasted the slice almond in a heavy pan over the stovetop, stir often to get even toasting, or you can do it in the oven. once done with the toasting, tranfer the almond onto a plate and let it cool.
on stovetop, add olive oil to the hot pan, then add the saffon. i also added 1/2 teaspoon of tumeric powder since i love the taste and the color of tumeric - a nice complement to the saffron. stir them quickly and add the basmati rice (or jasmin if you prefer) to the pan. stir to get even cooking for about 2 minutes. add hot water, a bit at a time since it will splatter. water should be just enough to cover the rice, no more. you can add more water later if needed. sprinkle some salt, cover at let it simmer at medium low for a few minutes. add toasted almond, roughly mix it with the rice, cover and continue cooking at medium low heat until the rice is done. add more water during the cooking process if needed. the rice should be cooked but has more bite - a bit nuttier than regular steam rice.