Heat the butter in a pot over moderately high heat, add the cardamom pods, the cinnamon stick and the almonds, and stir frequently until the almonds take on a toasty brown color.
Add the rice and the salt and stir until all the grains are coated, then add the Turmeric paste, or powder.
Add the stock, or water, and the apricots and allow everything to come to a boil.
Cover the pot, turn the heat down to low, and then let the rice cook for 15 minutes.
Stir in the peas, cover again, and cook for a further 5 to 10 minutes.