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In a large skillet, heat 3 tablespoons of the olive oil over medium-high heat.
Add the onions and cook, stirring frequently at first to prevent the onions from burning, until the onions begin to soften, 5 minutes.
Reduce the heat to medium and cook, stirring often, until the onions begin to turn light golden, another 20 minutes.
Reduce the heat to medium-low, add ¼ teaspoon of the salt to the onions and cook, stirring, until the onions are caramelized and deep golden, another 15 to 20 minutes.
In a colander, rinse the rice until the water runs clear.
In a large saucepan, bring the rice and 2¼ cups water to a boil, reduce the heat to low, cover, and simmer until the rice has absorbed all the water and is fluffy, 16 to 17 minutes.
Uncover the rice and stir in the caramelized onions, dill, barberries, pistachios, almonds, and lemon zest with the remaining 3 tablespoons olive oil, ¾ teaspoon salt, and the pepper.