Steps
1. In a bowl, combine yogurt, cumin, coriander, salt, and pepper. Add the lamb cubes, coat evenly, cover, and refrigerate for 2 hours.
2. Cook the marinated lamb in a skillet until browned and cooked through.
3. In a separate pot, toast saffron threads, then add water and bring to a boil. Stir in rice, cover, and cook until tender.
4. Toast almonds and pine nuts in a dry pan until golden.
5. Serve the yogurt-marinated lamb over saffron rice, garnish with toasted nuts and fresh parsley.