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Heat oven to 350° F. Toast pistachios and almonds together for 20 minutes until lightly brown and fragrant. Set aside until later.
In a Dutch oven, heat olive oil with 1 tsp butter over medium high heat. Season chicken generously with salt and pepper. Place chicken in hot oil, skin side down and brown 8 minutes until very brown. Turn over chicken and cook an additional 5 minutes. Remove chicken to a bowl and reserve oil.
Add another 1 Tbsp butter to the hot oil. Add onions and cook until soft but not brown. Add garlic, cardamom, turmeric, allspice and white pepper. Cook 2 minutes until fragrant.
Add rice and mix into spices and onions until well-coated. Add raisins and apricots and stock. Season generously with salt. Stir.
Return chicken to pot and bring to a boil. Reduce heat to low, cover and cook 20 minutes until rice is tender.
Mix in toasted nuts. Garnish with chopped dill. Serve.