Heat oil in heavy medium saucepan over medium heat. Add onion and sauté until golden, about 5 minutes. Mix in garlic and sauté. Stir in rice, apple, apricots, cinnamon stick, ginger, curry powder and salt. Add 2 cups water and bring to boil. Reduce heat to low; cover and cook until rice is tender and water is absorbed, about 18 minutes. Remove from heat. Toss with parsley and season to taste with salt and pepper. Transfer to a bowl. Sprinkle with almonds and serve.
Number of servings (yield): 4