Marilyn's persian rice

1. In a large saucepan, melt the butter and olive oil over low heat.
2. Add onion and garlic and cook until softened about 4 minutes stirring frequently.
3. Increase the heat a little and add the chile, cumin seeds, cardamom, and ginger.
4. Cook, stirring, about 2 minutes until it is fragrant.
5. Add the saffron and chicken stock, mix well and remove from the heat.
6. Cover and let the saffron flavor the stock for 5 minutes or so. Preheat the oven to 400 °F. Bring the stock to a simmer over moderate heat.
7. Stiri in the rice, cinnamon, bay leaf, currants, apricots and the salt.
8. Return to a simmer, then reduce the heat to low. Cover and cook for another 15 to 16 minutes.
9. If the rice is too wet cook a little longer.
10. Meanwhile, place the almonds and pine nuts on a baking sheet and toast them in the oven for 3 to 4 minutes until lightly golden.
11. Add the pistachios and toast for another minute.
12. Remove from oven and put on a plate to cool.
13. Uncover the rice and using a fork stir to fluff.
14. Seasoni with additional salt and black pepper to taste.
15. Add the nuts and toss it together.
16. Sprinkle the coriander on top and serve.
17. Judi"s notes: i made this dish using 1 cup of orange juice for one cup of the chicken broth.
18. My friend marilyn would scold me if she only knew, but it did give it a very good flavor.
19. I also included ¼ tsp. of turmeric with the other spices which enhanced the dish nicely and gave it a lovely color too.
20. This is great with lamb kebabs, warmed pita bread, a nice middle eastern cucumber salad, and a persian pastry for dessert.