Rinse the basmati rice under cold water until the water runs clear, then soak it in cold water for 20 minutes. Drain and set aside.
Heat the olive oil in a large heavy-bottomed pot over medium heat.
Add the chopped onion and sauté for 5 minutes until soft and translucent.
Add the julienned carrots and minced garlic to the pot and 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 until fragrant.
Add the drained rice to the pot and stir gently to coat the rice with the spices and vegetables.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15 minutes without lifting the lid.
Remove the pot from heat and let it sit, covered, for an additional 10 minutes to steam the rice fully.
While the rice is resting, toast the slivered almonds in a dry skillet over medium heat until golden brown, about 3 minutes. Remove from heat and set aside.
Gently fluff the rice with a fork. Stir in the golden raisins, chopped dried apricots, pomegranate seeds, toasted almonds, chopped pistachios, lemon zest, lemon juice, chopped cilantro, and parsley.
Taste and adjust seasoning with additional salt or lemon juice as desired.
Serve the jeweled vegetarian rice plov warm as a main dish or alongside your favorite vegetarian entrée.