Cut the root and tip off each onion, then peel them thoroughly and make a slit in one side. Boil onions in salted water for about 20 minutes until slightly translucent.

Preheat oven to 350°F. Toast sliced almonds on a baking sheet for about 5 minutes until golden brown.

In an oven-safe skillet, heat olive oil over medium heat. Sauté the diced inner onion layers until translucent, about 3-4 minutes. Add rinsed rice and half the melted butter, stirring to combine.

Add crushed saffron, lemon juice, cumin, cardamom, and a cinnamon stick to the rice. Pour in water and simmer, covering the skillet for about 3 minutes.

Remove from heat and fold in toasted almonds, pistachios, dried fruits, and parsley. Stir to combine before stuffing.

Fill each onion shell with approximately 2 tablespoons of the rice mixture and arrange them side by side on a sheet tray.

Preheat oven to 400°F. Drizzle olive oil into a baking dish and place stuffed onions in a single layer. Add a touch of water, season, and drizzle with remaining butter. Cover with foil and bake for 30-40 minutes.

Remove from oven, drizzle with olive oil, garnish with parsley and extra nuts and dried fruits. Serve warm.