Heat EVOO in saucepot over medium heat. Add the nuts and toast, then remove and reserve.
Melt the butter in the pot then add the broken pasta and toast to golden. Stir in saffron and rice then add stock. Bring to boil, stir in raisins, cover and simmer 17-18 minutes, until the liquid has been absorbed.
Fluff rice with a fork and stir in the reserved nuts. Serve immediately alongside Moroccan Lemon-Olive Chicken.