Rinse the basmati rice under cold water until the water runs clear. Soak the rice in cold water for 20 minutes, then drain well.
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 lightly golden.
Add the julienned carrots and cook for another 5 minutes, stirring occasionally.
Stir in the minced garlic, 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 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 an additional 10 minutes to steam.
While the rice is steaming, 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.
Fluff the cooked rice gently with a fork.
Fold in the golden raisins, chopped dried apricots, toasted almonds, chopped pistachios, and pomegranate seeds.
Add the chopped parsley, chopped cilantro, and lemon juice. Gently mix to combine all ingredients evenly.
Transfer the jeweled vegetarian rice plov to a serving dish and garnish with extra pomegranate seeds and herbs if desired.
Serve warm as a main dish or a side.