Measure and soak rice in cold water for 30 minutes.
Meanwhile, prepare the smoker and all ingredients. If making the Arabian spice mix at home, measure spices and grind them together using an electric coffee grinder.
Using a peeler, thinly peel the orange and slice the zest.
Peel and slice shallots. Peel and slice garlic.
Melt clarified butter in a pot over medium heat. Sauté shallots until golden. Add orange zest, garlic, raisins, almonds, and Arabian spice mix. Stir and cook for about 2-3 minutes, until fragrant. Turn off the heat.
Strain soaked rice and rinse it under the running cold water.
Shake to remove extra water and add rice to the pot with sautéed vegetables. Add saffron and 2 cups of water or stock.
Bring water or stock to boiling, stir, reduce the heat to minimum, cover with lid, and cook for 10 minutes.
Optional. While the rice is cooking, you can fry sliced eggplants (for vegetarian version) or chicken kabobs to finish them on top of the rice inside the smoker.
Prepare the smoker. Place 1.5 tbsp apple wood chips in the center of the bottom of the smoker. Using wide aluminum foil, wrap the drip tray and place it on top of the chips.
Transfer par-cooked rice into a non-reactive container that fits inside the smoker. You can finish the rice as a side dish OR add fried eggplants or chicken kabobs to finish a complete meal in the smoker. Place the container with rice on the tray.
Close the lid and place smoker over high heat making sure the burner is right under the pile of wood chips. Our goal is to bring wood chips to smoldering as quickly as possible.
Turn off the heat after 10 minutes since the moment your smoker was placed over the heat. Let the smoke set for the next 5 minutes, lid closed. Remove the container with smoked rice and serve.