Slice the onion, finely chop the garlic, crush the cardamom pods, and finely chop the dried apricots.

Bring plenty of salted water to a boil in the large saucepan.

Boil the basmati rice until just al dente, about 8 to 10 minutes.

Drain the rice thoroughly through the colander. Spread it in an even layer on the baking tray to cool completely.

Pour 1/2 cup boiling water over the saffron in a mixing bowl. Leave it to infuse for 5 minutes.

Toast the cumin seeds and crushed cardamom in the dry frying pan over medium heat until fragrant and slightly darker.

Transfer the toasted spices to a mixing bowl. Add the olive oil and 10 g butter to the frying pan.

Sauté the sliced onion and chopped garlic in the hot fat until the onion begins to brown, about 6 to 8 minutes.

Add the almonds to the frying pan. Sauté until lightly toasted, about 2 to 3 minutes.

Season the onion mixture with turmeric, black pepper, and salt. Stir for 30 seconds to bloom the spices.

Add the raisins, chopped dried apricots, and toasted spice mixture. Stir until the dried fruit is warmed through.

Add the cooled basmati rice and saffron-infused water to the frying pan. Fold gently until the rice is evenly yellow and heated through.

Transfer the pilaf to a serving dish. Garnish with pomegranate seeds before serving.