Pour chicken stock in a small saucepot. Add saffron and place over medium-low heat to steep.
While the stock is infusing, place a medium saucepot over medium-high heat; add EVOO. Add rice and mix every now and then to lightly toast the grains, about 1-2 minutes. Add the infused chicken stock, season with salt and pepper, and bring to a simmer. Cover and turn heat to low. Cook for 16-18 minutes, until the liquid is soaked up and the rice is fluffy. If there is still some liquid in the bottom of the pot, keep on the heat for an additional few minutes. Let stand off heat for about 5-10 minutes then fluff with a fork. When the rice has cooled, stir in the raisins and almonds and season with salt and pepper. Let rice cool slightly before rolling grape leaves.