Preheat oven to 350 degrees on Bake setting.
While oven is preheating, heat oil in an ovenproof pot over medium heat.
Add onion, garlic, and salt. Cook for about 5 minutes, until onion is translucent but not browned.
Then add remaining spices, pistachios, and rice and saute for another minute, until fragrant.
Stir in water, place lid on the pot, and place covered pot in the oven on the bottom or middle rack.
Bake for 25-30 minutes, until rice is cooked through.
While rice is cooking, blanch peas in boiling water for 2 minutes. Then transfer peas to a bowl filled with cold water and ice to shock them and lock in the bright green color. Once peas have cooled, remove the ice cubes and drain the water. Place peas in a small bowl and set aside. if you’re not a fan of “blanching and shocking”, you can let frozen peas thaw in the refrigerator overnight (which means you will need to plan ahead!). Be sure to drain peas of any excess liquid before adding them to the rice. Once rice is cooked through, remove pot from the oven keeping the lid on to let the rice steam for an additional 10 minutes.
Before serving, mix in the peas and the parsley until combined.
Garnish with parsley sprigs and pistachios if desired.