Rinse the basmati rice under cold water until the water runs clear. Soak the rice in cold water for 20 minutes, then drain.
Heat the vegetable oil in a large heavy-bottomed pot over medium heat.
Add the chopped onion and sauté for 5 minutes until translucent and soft.
Add the julienned carrots and minced garlic to the pot. Cook for another 5 minutes, stirring occasionally.
Stir in the ground cumin, ground coriander, ground cinnamon, ground turmeric, ground black pepper, and salt. Cook for 1 minute to release the spices’ aroma.
Add the drained rice to the pot and gently stir to coat the rice with the spices and vegetables.
Pour in 4 cups of water and bring to a boil over high heat.
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15 minutes without lifting the lid.
After 15 minutes, remove the pot from heat and let it sit, covered, for another 10 minutes to steam.
While the rice is cooking, toast the slivered almonds and chopped pistachios in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly browned. Set aside.
In a small bowl, combine the golden raisins, chopped dried apricots, and dried cranberries.
Fluff the cooked rice gently with a fork to separate the grains.
Fold in the toasted nuts, dried fruit mixture, pomegranate seeds, chopped cilantro, chopped parsley, and lemon juice gently to combine all ingredients evenly.
Transfer the Jeweled Vegetarian Rice Plov to a serving dish and garnish with additional pomegranate seeds and fresh herbs if desired.
Serve warm as a main dish or a festive side.