1. In a large saucepan, melt the butter with olive oil over low heat. Add the chopped onion and minced garlic, cooking until softened, about 4 minutes, stirring frequently.

2. Increase the heat slightly and add the dried red chili, crushed cumin seeds, cardamom, and ground ginger. Toast while stirring for about 2 minutes, until it is fragrant.

3. Add the saffron to the saucepan, then pour in the warmed chicken stock. Stir well and remove from heat.

4. Cover the saucepan and let sit for 5 minutes to allow the saffron to flavor the stock.

5. Bring the stock back to a simmer over moderate heat. Stir in the rice, cinnamon stick, bay leaf, dried currants, dried apricots, and salt.

6. Return to a simmer, then reduce heat to low. Cover and cook for 15 to 20 minutes. If the rice is too wet, continue cooking a little longer.

7. While the rice cooks, spread almonds and pine nuts on a baking sheet and toast in the preheated 400°F oven for 3 to 4 minutes until lightly golden.

8. Add pistachios and toast for an additional minute. Remove from oven and set aside to cool.

9. Once the rice is cooked, uncover and use a fork to fluff it up. Season with additional salt and black pepper to taste.

10. Stir in the toasted nuts, mixing well.

11. Garnish the Persian Rice with torn cilantro leaves just before serving.