Heat half the butter in a large frying pan over medium heat.

Add the sliced onion and cook, stirring occasionally, until golden brown. Remove to a plate and set aside.

Heat the remaining butter in the same pan.

Add the chicken drumsticks and thighs to the pan.

Cook, turning occasionally, until browned on all sides and partially cooked. Remove the chicken to a plate.

Add the dried cranberries and chopped dates to the pan.

Sprinkle with the icing sugar.

Cook, stirring, for 1 minute, until the fruits are slightly caramelized.

Return the cooked onion and browned chicken to the pan with the dried fruits.

Add the rinsed and drained basmati rice to the pan.

Pour in water, ensuring it covers the rice and chicken (approximately 2 cups).

Add the orange zest, coarsely grated carrot, saffron, cumin, cinnamon, cracked cardamom pods, and sea salt to taste.

Stir to combine all the ingredients evenly.

Increase the heat to high and bring the mixture to a boil.

Once boiling, reduce the heat to low, cover the pan tightly, and cook for 15-20 minutes.

Cook until the rice is tender and the liquid is absorbed.

Remove the pan from the heat and set aside, covered, for 5 minutes to rest.

Use a fork to fluff the rice gently.

Add half of the toasted slivered almonds and pistachios to the rice.

Stir gently to distribute the nuts evenly throughout the rice.

Transfer the chicken and rice mixture to a serving platter.

Sprinkle the remaining pistachios and almonds over the top.

Drizzle with rose water, if using.

Arrange lime wedges around the dish for garnish.

Serve immediately.

Advise diners to avoid eating the cardamom pods.