Combine yogurt and orange blossom water in small bowl. Mix in pistachio nuts and set aside.
Bring water, sugar, cardamom pods and bay leaves, to a simmer in small saucepan over medium-low heat. Stir in apricots, return to simmer, and cook, stirring occasionally, until plump and tender, 10 to 15 minutes. Using slotted spoon, transfer apricots to plate and let cool to room temperature.
Discard cardamom pods and bay leaves. Bring syrup to boil over high heat and cook, stirring occasionally, until thickened and measures about 3 tablespoons, 4 to 6 minutes; let cool to room temperature.
Slit the apricots enough to be able to spoon in the yoghurt/pistachio stuffing and stuff each apricot.
Transfer to a serving platter, drizzle apricots with syrup and serve at room temperature.