Melt butter in medium saucepan over medium-high heat. Add shallots and garlic, and sauté until tender--about 3 minutes. Mix in bulgur, apricots, salt, and cinnamon. Add 2 1/2 cups water and bring to boil. Reduce heat to low; cover and cook until all water is absorbed and bulgur is tender, stirring frequently to prevent sticking--about 20 minutes. Transfer bulgur to bowl and cool. Mix orange juice and oil into bulgur. Cover and chill. Mix pistachios and parsley into bulgur.