Almonds in saffron

This is originally a stuffing for a chicken dish that I learnt from my Persian friend. But it tastes so good, I'm beginning to cook it as a side dish to a meat, and even as a main dish by itself.

Recipe: Almond in saffron (make 1 side dish)

Ingredients:
- 1/3 cup raw almonds, soaked overnight to thoroughly soften
- 1/2 small onion, very thinly sliced
- 1/4 teaspoon (tp) Persian saffron, dissolved in 2 tablespoons (TB) boiling water
- 1 clove garlic, finely chopped
- 1 TB barberries, soaked
- 1 tp dried longan
- 2-3 pieces of water chestnuts from a can, finely chopped
- 1 TB red pepper, coarsely chopped
- 1/4 tp kosher salt
- dash of paprika (optional)
- 1-2 TB oil

Procedure:
1. Thinly slice the soaked almonds. Remove skins while slicing.
2. Place almond skins in a small baking pan and place in toaster oven at 150-200F for 10-15 minutes until skins are crispy. Crumble them finely into flakes.
3. Heat oil in non-stick pan until warm. Add garlic and onion to pan and let sizzle. Then add almonds and salt. Allow to cook on medium heat for a few minutes, stirring occasionally, until the aroma is diffused out.
4. Add barberries, longan, water chestnuts, and half of the dried almond skins. Add in the saffron water (and optionally paprika). Allow the mixture to cook on medium heat for 5-10 minutes, stirring occasionally. Then turn heat off and let sit on stove for 30 minutes. Reheat just before serving. Add red pepper after thoroughly warmed.