In a large skillet or saucepan, fry the onions in about 1 tablespoon oil until golden brown, seasoning with salt.
Add the spices (except for the saffron) and cook a minute or two, until fragrant.
Add the rice, lentils, saffron and 5 cups water. Season with salt and pepper to taste and simmer, adding more water if necessary, until the rice and lentils are tender, about 20-25 minutes. Remove from heat while you finish the dish.
Sauté the carrots in 1-2 tsp oil with sugar until tender. Remove from oil and reduce the heat. Add the raisins to the oil and fry until they are swollen. Remove from the oil. Finally add the nuts to the oil and cook until just golden brown (don't let them burn).
Serve the rice topped with the nuts, carrots, and raisins.