In a large saute pan, melt the butter and then stir in the rice until all the grains are coated. Mix in the remaining seasonings until the rice is an even golden color from the turmeric. Add the stock and apricots, increase the heat, bring to a boil. Cover tightly, reduce heat and simmer on low until all the liquid is absorbed, about 20 minutes. Sprinkle with the toasted almonds just before serving.
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