Combine saffron with 1.5L hot water in a large saucepan, bring to the boil, add rice and cover the pan with a lid, reduce heat to low and cook for 15 mins or until the rice has absorbed all the saffron water.  Leaving the lid on, let the rice sit for 10 mins then fluff the rice using a whisk and set aside for 30 mins to cool.

Combine cooled rice with cranberries, almonds, spring onion and herbs.  Season generously, toss to combine then let salad sit for an hour for the flavours to develop before serving. 

Prepare Patties Mini Party Pies to packet instructions and serve with the jewelled rice salad.