Rinse 2 cups of basmati rice under cold water until it runs clear. Soak in water for about 30 minutes.

In a large pot, bring 4 cups of water to a boil. Stir in the soaked rice and a pinch of salt. Cook uncovered for about 10 minutes, then drain.

Melt 2 tablespoons of unsalted butter and 2 tablespoons of vegetable oil in the same pot over medium heat. Add one chopped onion and sauté until golden brown for 5-7 minutes.

Add 1 teaspoon of ground cinnamon, 1 teaspoon of ground cardamom, 0.5 teaspoon of ground turmeric, and a pinch of salt. Stir and cook for about 1 minute.

Layer half of the rice over the spiced onion mixture, then half of the dried fruits, slivered almonds, and pistachios. Repeat with remaining ingredients.

Cover with a tight-fitting lid and reduce heat to low. Steam for 30-40 minutes without peeking.

Fluff gently with a fork after a resting time of 10 minutes. Fold in fresh pomegranate seeds, parsley, and zests before serving.