In a large non-stick pan, add 2 tablespoons of the rice water, melted butter, olive oil and saffron. Place the pan on high heat. Add ⅓ of the rice and stir to coat in the mixture. Spread the rice evenly on the bottom of the pan. Then layer the remaining rice in the pan and spread evenly. Drizzle more butter. Cover the pan with a clean dish towel and place the lid on it. Cook the rice over high heat for 3-4 minutes. Let the rice turn brown at the bottom. As it turns brown, reduce the heat and cook for 20 minutes more. The bottom layer will give you crispy brown rice. Remove the lid and towel. Garnish with fresh mint leaves and cilantro. Serve hot with the grilled tomatoes, kebabs and Pita Bread.