Brown the almonds for the rice by dry frying until golden. Set aside.
Place the spices in a bowl and mix well. Tip onto a plate and roll the pork in the spice mixture to coat all over. Cut the pork into two pieces.
Heat the oil in a frying pan. Fry the pork over a medium high heat until browned on all sides. Add 4 tbsp ( ¼ cup) water or stock to the pan and bring to the boil. Cover with a lid and cook the pork for about 10 minutes or until cooked through. Remove from the pan, discarding any remaining liquid and keep warm.
Meanwhile cook the rice. Heat the the oil in a saucepan and sauté the onion for 2 to 3 minutes until beginning to soften. Stir in the rice and add the saffron and cardamon. Add the water and a generous pinch of salt and bring to the boil.
Stir well, cover and cook for 10 minutes over a very low heat. Allow the rice to stand for 2 minutes. Add the chopped apricots and most of the almonds and fluff up the rice with a fork mixing in the fruit and nuts as you do so.
To serve. Divide the rice between two serving plates. Cut the pork into thick slices and arrange on top of the rice.
Serve with natural yogurt, a sprinkling of chopped parsley and the remaining nuts
Nutrition information is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.)