Caramelize the Onions: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the two thinly sliced onions and cook, stirring occasionally, until deep golden brown and caramelized, about 15-20 minutes. Remove from the skillet and set aside.

Cook the Spices and Onions: In the same skillet, add the remaining 2 tablespoons of butter. Stir in the finely diced onion and cook over medium heat until softened, about 5 minutes. Add the ground cumin, cinnamon, and orange zest. Cook for 1-2 minutes until fragrant.

Prepare the Rice: Add the rice to the skillet, stirring to coat the grains in the butter and spices. Toast the rice for 2-3 minutes, stirring frequently.

Add Liquid and Simmer: Pour in the orange juice and 2½ cups of water. Stir in the salt and bring to a boil. Reduce the heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed.

Incorporate Cherries and Pistachios: Once the rice is cooked, gently stir in the dried cherries and pistachios. Cover and let sit for 5 minutes to allow the flavors to meld.

Finish and Serve: Transfer the rice to a serving platter. Top with the caramelized onions and sprinkle with freshly ground black pepper. Serve warm and enjoy!