Rinse the basmati rice under cold water until the water runs clear; soak in water for 30 minutes, then drain.

In a large pot, bring 4 cups of water to a boil and add the soaked rice. Cook for about 10 minutes, or until al dente, then drain and set aside.

In the same pot, melt butter and oil over medium heat; add the chopped onion and sauté until golden brown, about 5-7 minutes.

Stir in cinnamon, cardamom, turmeric, and salt, cooking for another minute until fragrant.

Layer half the cooked rice over the onion mixture; sprinkle half of the dried apricots, raisins, almonds, and pistachios. Add the remaining rice on top with the rest of the fruits and nuts.

Cover with a tight-fitting lid, reduce heat to low, and cook for 30-40 minutes to steam.

Remove from heat and let sit for 10 minutes. Fluff with a fork and gently fold in pomegranate seeds, parsley, orange zest, and lemon zest before serving.