Put rice in a sieve sitting over a bowl and rinse it, swishing it around, until the water runs clear, about 4 to 5 times; set aside to drain.
In a small skillet over medium heat, add pistachios and almonds. Toast them for 5 minutes, tossing them often. Remove from the heat and set aside.
In a medium pot over medium heat, add oil, whole mixed peppercorns, cardamom pods and cinnamon stick. Stir the spices to wake them up, about 2 to 3 minutes. Remove the peppercorns and pods to a bowl and discard them. Leave the cinnamon stick behind.
Add butter to the pot and when it’s melted and starts to sizzle, add onions and red peppers; sauté until soft about 2 minutes. Add cumin, turmeric and garlic; sauté for 1 minute.
Pour in chicken broth and then add rice; season with salt and freshly ground black pepper.
Add dried raisins and dried apricots; stir to combine. Bring to a boil, cover, reduce the heat to low and cook for 15 minutes or until the liquid is all absorbed.
Remove from the heat and add toasted nuts; cover again and let it sit for 10 minutes.
Remove cinnamon stick and gently fluff the rice with a fork before serving.