Rinse rice under cold water. Place in large bowl and add water to cover by 3-inches. Let stand 20 minutes and then drain. Sauté onion in oil until golden, about 8 minutes.
Add cumin, peppercorns, cloves, cardamom, bay leaves and cinnamon; sauté until onions are brown, about 4 minutes. Stir in rice and stir about 4 minutes. Add 4 cups water, cream, salt and saffron. Boil; reduce heat to low, cover almost completely and simmer until liquid is absorbed, about 20 minutes.
Add peas to rice, cover and simmer until tender, about 5 minutes. Season with salt and pepper; sprinkle with nuts and raisins.Servings: 6