Rinse rice well, soak it in cold water for 30 minutes and drain. Place saffron threads into two tablespoons of boiling water and allow to soak for 10 minutes. Melt butter in a large, heavy skillet. Add onions, ginger and garlic. Sauté, stirring constantly for 5 minutes, or until onions are soft and translucent but not brown. Add cumin, coriander, cardamom, peppercorns, and cinnamon stick. Sauté, stirring constantly for about 2 minutes. Dry lamb cubes with paper towels and add to the spice mixture, taking care not to splatter. Sauté for about 10 minutes, or until they are seared and brown. Add apricots, raisins, cashews, half the almonds, bay leaves, and 1 tsp. salt. Pour into chicken stock, cover pan, and simmer until lamb is tender, about 35 to 40 minutes. Taste the mixture and add more salt if necessary. Remove pan from heat. Remove and discard cinnamon stick and bay leaves. Set aside and keep warm. Preheat oven to 350 degrees F. In a large saucepan, bring 3 pints of water to boil over high heat. Add remaining salt and rice, and boil for 1 to 2 minutes. Remove pan from heat and drain rice in a colander. Pour 1 tablespoon of melted butter into a large, ovenproof casserole dish. Put one-third of the rice in the bottom. Sprinkle with one-third of the saffron water. With a slotted spoon, transfer half of the meat and fruit mixture to the casserole dish. Add another third of the rice and saffron water. Add the remaining meat and fruit mixture, reserving the pan juices. Finish with a last layer of the rice sprinkled with the remaining saffron water. Pour the reserved pan juices over all. Sprinkle with pistachios, remaining almonds, and remaining melted butter. Cover casserole dish and bake until the rice has absorbed all the liquid--approximately one half hour. Remove from oven and serve immediately. • Serves 6 people. • Preparation Time: 15 minutes. • Cooking Time: 30 minutes.