Rinse the basmati rice under cold running water until the water runs clear. Soak the rice in cold water for 20 minutes, then drain well.
Heat the olive oil in a large heavy-bottomed pot over medium heat.
Add the chopped onion and sauté for 5-7 minutes until soft and translucent.
Add the julienned carrots and cook for another 5 minutes, stirring occasionally.
Stir in the minced garlic, ground cumin, ground coriander, ground cinnamon, ground cardamom, ground turmeric, salt, and black pepper. Cook for 1-2 minutes until fragrant.
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 15-18 minutes until the rice is tender and the water is absorbed.
Remove the pot from heat and let it sit, covered, for 10 minutes to steam.
Meanwhile, toast the slivered almonds in a dry skillet over medium heat for 3-4 minutes until golden and fragrant. Set aside.
Fluff the rice gently with a fork. Stir in the chopped dried apricots, golden raisins, pomegranate seeds, toasted almonds, chopped pistachios, fresh cilantro, fresh parsley, and lemon juice.
Serve the jeweled vegetarian rice plov warm, garnished with additional pomegranate seeds and fresh herbs if desired.