Rinse the basmati rice under cold water until the water runs clear. Soak the rice in cold water for 20 minutes, then drain.
In a large heavy-bottomed pot, heat the olive oil over medium heat.
Add the chopped onion and sauté for 5-7 minutes until translucent and slightly golden.
Add the grated carrots and minced garlic to the pot. Cook for another 3-4 minutes, stirring occasionally.
Stir in the ground cumin, ground coriander, ground cinnamon, ground turmeric, ground black pepper, and salt. Cook the spices with the vegetables 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 the mixture to a boil.
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 an additional 10 minutes to steam the rice.
While the rice is resting, toast the slivered almonds in a dry skillet over medium heat for 3-4 minutes until golden and fragrant. Set aside.
Fluff the cooked rice gently with a fork.
Fold in the golden raisins, chopped dried apricots, pomegranate seeds, toasted almonds, chopped pistachios, fresh cilantro, fresh parsley, and lemon juice.
Serve the jeweled vegetarian rice plov warm as a main dish or a side.