Place the almonds and pistachios in a dry skillet and lightly toast over medium heat until just golden brown; taking care not to burn the nuts, about 5 minutes. Remove from heat and set aside.

Melt the olive oil in a medium saucepan over medium heat. Add the onion and cook for ~5 minutes, until onion is translucent and soft. Add in the garlic cloves, cinnamon, cardamom, cumin, salt, pepper and rice then stir together for 30 seconds to warm together.

Reduce heat to low and add in vegetable broth and prunes, then cover. Let cook for 15-20 minutes or until liquid is absorbed. Remove the pot from the stove and let sit without touching for 10 minutes; this will help the rice steam off heat.

Remove the lid, then use fork to fluff the rice and add in the nuts and freshly chopped parsley.