Rinse the basmati rice under cool water until the water runs mostly clear; drain well. Chop the dried apricots and set aside with the raisins.
Melt the butter in a medium saucepan over medium heat. Add the onion and cook until softened. Add the garlic and stir for about 30 seconds until fragrant.
Add the rice and stir to coat in butter. Cook, stirring, until lightly toasted.
Stir in black pepper, cinnamon, cumin, and cardamom. Pour in the chicken broth, then add the raisins and chopped apricots. Bring to a gentle boil.
Reduce heat to low, cover, and simmer until the liquid is absorbed and the rice is tender. Turn off heat and let sit covered, then fluff with a fork.
While the rice cooks, toast slivered almonds and pistachios in a dry skillet over medium heat, stirring often, until lightly golden and fragrant.
Fold toasted nuts and chopped parsley into the fluffed rice. Serve warm.
