In a wide pan, heat the olive oil over medium-low heat. Add the sliced onions and cook slowly, stirring often, until soft and golden, about 20-25 minutes.

While the onions cook, slice the dried fruits into ⅛-inch strips and set aside.

Once the onions are caramelized, add the dried fruits, silan, cinnamon, and black pepper, and stir to combine.

Add the water, turn the heat down to low, and simmer gently, uncovered, for about 15 minutes, until the liquid reduces into a thick glaze.

Meanwhile, in a separate dry pan, toast the walnuts over medium heat until fragrant, about 3-4 minutes. Add the walnuts to the fruit mixture and stir to combine.

Prepare the rice according to package directions, and spoon the cooked rice onto a serving platter.

Top the rice with the warm fruit and nut mixture and garnish with sliced almonds. Serve immediately.