For the rice: In a pot add the butter and oil then add the onions. Cook till transparent. Add chicken (or meat) and spices and mix well, making sure meat doesn't stick or clump. Add garlic and peas and continue to mix until it just begins to brown. Pour water into pot and wait for about 10 mins (depending on your peas which needs to be semi soft) Add rice and mix once just to get the contents evenly distributed. Cover pot and reduce heat to low. Leave until rice cooks. (around 15 mins) On two separate baking sheets add pistachios and pine nuts and slide them into oven. You can opt to use a skillet with some oil for this. In both cases, pine nuts brown faster so watch out! Once the rice and chicken mix is ready and your done with the nuts, mix them all together and set aside. This rice mix can be served alone as is. For the pockets: Preheat oven to 350-400 You'll need a medium bowl, an oil greased baking pan or cookie sheet, and approx. 5 sheets of phyllo for each pocket. Place the sheets on the bowl and scoop about 3 full tbsp of the rice mix onto it. Fold the dough diagonally to give it a ball shape. Cover the bowl with your palm and flip so the phyllo pocket lands on your hand. Place it on the baking sheet and brush with olive oil. Slip into oven for 20 minutes or until the phyllo is lightly browned from the top. Note: phyllo is a delicate dough so be gentle! Cheers.