In a small bowl, submerge the golden raisins and currents in the vinegar and set aside

In another small bowl, add about 2 tablespoons of warm water over the saffron in a small bowl and set aside

Heat a large saucepan over medium-high heat. Add a glug of oil to coat the pan, then the shallots, and cook for about 5 minutes, until they're tender. Stir in about ¼ cup of Tahini, then the rice, and cook for 2-3 minutes, stirring regularly. Season with a pinch of salt, then pour 3 cups water into the pot. Bring to a boil, then cover and turn the heat to low. Cook for 15-20 minutes until rice is fluffy and all the liquid is absorbed

Fluff the rice with a fork, then continue to fluff as you add the saffron mixture (with the water). Strain the currants and raisins and add to the rice along with the almonds and the herbs