Rinse the rice in a fine-sieved mesh strainer or colander under cold water until the water runs clear. Drain and set aside.

Melt the butter over medium heat in a large, heavy-bottomed skillet. Turn the heat to medium-high and add the olive oil. Add the diced onion to the pan, season with salt, and sauté for 3 minutes or until translucent. Add the minced garlic and sauté for 15 seconds or until fragrant.

Stir the turmeric, cumin, cinnamon, and black pepper into the sautéed veggies and cook for 1 minute, stirring continuously.

Add the rinsed rice to the pan and cook for 1 minute, stirring continuously.

Pour the white wine into the pan and let it cook for 30 seconds. Stir the stock into the rice, scraping up any browned bits from the bottom of the pan.

Bring the mixture to a boil, then reduce the heat to low. Cover the pan and cook for 15 minutes or until the liquid is fully absorbed and the rice is tender.

While the rice is cooking, toast the slivered almonds in a small skillet over medium heat, stirring frequently, until golden brown. Remove from heat and set aside.

Once the rice is done cooking, fluff it with a fork and fold in the currants, dried apricots, and toasted almonds. Serve.