Stir the crumbled saffron into the warm milk. Soak jasmine rice in 3 cups water for 30-40 minutes. Drain the rice. Put the butter into a heavy pot and place over medium heat. Once hot, toss in the nuts, and fry for about 30 seconds. Remove them from heat and place in a bowl. Put the cinnamon and cardamom in the hot pot and stir for about 30 seconds. Toss in the well-drained rice, fry for about 3-10 minutes. The rice should just begin to change color. Add 1-1/3 cups water, and the salt. Cook and stir frequently until the water is absorbed, about 10-15 minutes. Add the saffron milk, raisins and sugar. Stir to mix and put into a 325 degree oven and bake until rice is tender and mixture is set.