Place dry, oil free large saucepan or small skillet over medium high heat.

Add almonds and pistachios. Toast lightly, shaking the pan, until the nuts smell amazing. Remove immediately.

Melt butter in a large saucepan over medium high heat. Add garlic and onion, saute until translucent.

Add rice and stir for 30 seconds or until mostly translucent.

Add Spices, stir. Add broth, sultanas and apricots, stir.

Cover with lid, bring to simmer then immediately turn heat down to medium low (low for strong ovens).

Cook for 15 minutes or until liquid is absorbed (tilt pot to check). Then remove pot from the stove (still covered) and leave, undisturbed, for 10 minutes.

Remove lid, use fork to fluff rice. Add most of the nuts, toss.

Transfer to serving bowl. Garnish with remaining nuts and a little sprinkle of parsley if using. Serve!