Place the chicken stock cubes in a pot of water until they dissolve. Heat the butter in another pot and when it is slightly hot, add the onion and saffron. Mix until soft and add the rice, mixing for a short while and then add the warm chicken broth. Lower the heat and simmer until the rice fluffs up, for about 15 minutes. Towards the end add the Parmesan cheese and remove the pot from the heat. Add some freshly ground pepper, the pomegranate seeds, the pine nuts (toasted) and mix gently. Empty the mixture into a large plate, garnish with raisins, and serve.