Combine honey, vanilla pod and seeds, cardamom pods, and water in a medium saucepan. Simmer over low heat until the honey dissolves.
Add the apricots and simmer, turning once, until they are just tender but not falling apart, about 2-5 minutes. Using a slotted spoon, transfer the apricots to a dish. Spoon a little of the syrup on top.
Boil the remaining syrup over high heat until reduced by about half. Strain out the pods and seeds.
To serve, drizzle the thickened syrup on top of the apricots, add a dollop of yogurt, and sprinkle with pistachios.
