Rinse the basmati rice under cold water until the water runs clear. Soak in fresh water for 30 minutes and then drain.

In a large pot, bring the water to a boil, add the drained rice, and cook for 10 minutes until al dente. Drain and set aside.

Melt the butter and vegetable oil in the pot, add the finely chopped onion, and sauté for 5-7 minutes until golden brown.

Stir in the ground cinnamon, cardamom, turmeric, and salt, and cook for another minute to enhance the flavors.

Layer half of the cooked rice, then add half of the dried apricots, raisins, slivered almonds, and chopped pistachios. Repeat the layers with the remaining ingredients.

Cover the pot and steam on low heat for 30-40 minutes.

Allow the rice to sit covered for 10 minutes off the heat, then fluff with a fork and fold in the pomegranate seeds, parsley, and orange zest before serving.