Place rice into simmering basket and insert into TM bowl. Pour 750g water over the top of the rice. Steam 14 min/100°C/speed 4.
Meanwhile soak the saffron threads in enough boiling water to just cover. Once the rice has finished cooking, pour the water and saffron on top of the steamed rice and stir through. It is not important for this to be even. It looks pretty if some of the rice picks up the colour, as opposed to all of it.
Douse the rice in plenty of EVOO. Set aside to cool.
Slow roast the almonds. Place them on a tray into an oven set to 160°C for approximately 20 minutes. They should be a dark golden brown, shiny and crunchy. Add the other nuts and cook for a further 10 minutes.
Place garlic, shallots and 20g EVOO into the TM bowl and chop 3 sec/speed 6. Scrape down sides of bowl and saute 5 min/Varoma/speed 1/MC off,
Toss all the ingredients together, adding more oil as required. Garnish with plenty of additional fresh herbs. Serve warm or cold.