Snip the apricots with kitchen scissors into small slivers. Melt the butter in a large nonstick saucepan over medium heat. Add the onion, rice, cardamom and pepper, and sauté for about 8 minutes or until the rice is toasted.
Stir in the stock, sultanas, almonds and apricots, and bring to the boil. Reduce the heat to medium-low. Cover and simmer for about 25 minutes or until the stock is all absorbed. Remove from the heat and leave to stand for 5 minutes. Fluff with a fork, then serve garnished with rosemary sprigs.
Dried apricots are fat-free and full of nutrients that are good both for blood pressure and lowering cholesterol levels, such as potassium, lycopene, beta-carotene and pectin. In addition, apricots are a rich source of iron. While the drying process removes apricots' store of vitamin C, many other nutrients are enhanced.