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Peel and finely chop the onion.
Place a large saucepan over medium high heat, add the oil and then saute the onion for 3-4 minutes until soft and translucent.
Add the rice and stir a minute, until the rice looks glassy.
Add in the tomato paste, salt, black pepper, ground cardamom, turmeric, ground cumin, cinnamon, and broth,
Cover the saucepan with a lid and bring to a simmer.
Immediately turn the heat down to low and cook the rice for 15 minutes.
Do not remove the lid, just remove the saucepan from the cooktop and leave it undisturbed, for 10 minutes.
Whilst the rice is resting, soak the dried cranberries in the extra broth.
Remove the lid to the saucepan and use a fork to fluff the rice.
Add in the soaked cranberries and the pistachio nuts.
Serve garnished with fresh parsley.