Lemon saffron rice with black sesame and cherry or cranberry

Ingredients

• 1 tablespoon EVOO (or regular olive oil)
  
• 1 cup rice, rinsed (basmati)
  
• 1 tablespoon cider vinegar
  
• 1 cup filtered water
  
• ¹/₂ cup buttermilk and 1/2 cup of half and half (for a nondairy version, use water)
  
• 10 Rainier yellow cherries, pitted, fresh or canned, or 20 dried cranberries
  
• 1 teaspoon saffron
  
• 2 cardamon pods, smashed
  
• 1 teaspoon black sesame seeds
  
• ¹/₈ teaspoon mustard seeds
  
• 1 teaspoon ground cumin
  
• ¹/₂ teaspoon coriander seeds
  
• 1 teaspoon fresh grated ginger
  
• 1 teaspoon sweet paprika
  
• zest of 1 lemon
  
• sprig of thyme
  
• pinch of salt
  
• 1 tablespoon fresh lemon juice
  
• sprinkle with extra black sesame seeds for garnish
  
• 3 generous tablespoons chopped cilantro, scallion, and flat leaf parsley on top