Middle Eastern spice Blend for Rice

It is such a mutifacted question... only because, throughout Iraq... Iran... and any countries from that region, being Armenian myself... there is about a change in the food prep every 100 miles!
So, as I just finished a Contract with a Persian restaurant, one has to be able to find the happy medium... I had a great Chicken Kebab... people came from all over to have it... a Turkish Family came in and all 6 of them hated it!!!
The spice mixed with oil in which they dip the bread is called "Zahtar"...
make sure the bread is HOT!
The chicken is generally marinated at least 24 hrs in fresh squeezed lemon juice... with an onion or two passed till liquid through the food processor... and enough Saffron (powderized with a mortar) to give it a nice yellow color... and taste of course... and served as a Kebab... with red/green/yellow peppers... red onions... all cut square as much as possible... and separately sauteed with olive oil, salt/pepper and "Sumach"... another spice, reddish in color and strong and tangy tasting... not too much now! In between each pieces of chicken insert one piece of vegis... I know... it is cheating but the best way to have everything cooked properly...
Now the rice!!!... a millions ways... and to my knowledge, sorry to say... there are no spices... How about a nice Pilaff... melt butter, add broken vermicelli till a nice dark brown, not burned... add the rice... sautee some more and add "Campbells" chicken broth undiluted... 1C R for 2 C liquid... then you can add some sauteed onions (white), golden raisins... toasted almonds... all together they will cook to give the rice a great flavor...
when done, turn off and cover with a towel for an hour... let the rice fluff up and mingle... the initial butter will make them stay separate...
It is good...
What else???

Be well... Ara