Melt 2 tablespoons of unsalted butter in a large skillet over medium heat. Add the sliced onions and cook for 20–25 minutes, stirring occasionally, until they become soft and golden brown.

In a medium saucepan, melt the remaining 2 tablespoons of butter over medium-low heat. Once melted, stir in the finely diced onion and cook for about 5 minutes until soft and translucent.

Add the long-grain white rice and a pinch of salt to the saucepan, stirring well to combine. Toast the rice for approximately 5 minutes.

Pour in 2-1/2 cups of water and bring to a boil. Once boiling, reduce heat to low, cover, and let it simmer for about 18 minutes.

After 18 minutes, remove from heat and let it sit, covered, for an additional 5 minutes.

Fluff the rice gently with a fork. Add the strained sweetened dried cherries, caramelized onions, shelled pistachios, and orange zest to the rice, and fold together.

Taste and adjust seasoning with salt and black pepper. Serve warm.