Place the raisins in a bowl and cover with warm water. Do the same with the prunes. Split the dates and remove the stones.
Heat the oil in a pan and cook the onions gently for a few moments, stirring frequently. Add the rice and blend well. Add the warm water flavoured with the saffron. Season to taste, cover and cook over a low heat for around 12–15 minutes. Add the dried fruit and almonds 5 minutes before the end of cooking. Serve warm.