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 minutes until softened and translucent.
Add the julienned carrots and cook for another 5 minutes until they begin to soften.
Stir in the minced garlic, ground cumin, ground coriander, ground cinnamon, ground turmeric, and ground black pepper. 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 4 cups of water and add 1 teaspoon of salt. Bring the mixture 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 the rice.
While the rice is resting, toast the slivered almonds in a dry skillet over medium heat until golden brown, about 3-4 minutes. Remove from heat and set aside.
Gently fluff the rice with a fork. Stir in the chopped dried apricots, golden raisins, pomegranate seeds, toasted almonds, chopped pistachios, chopped cilantro, and chopped parsley.
Drizzle the lemon juice over the rice and gently mix to combine all ingredients evenly.
Transfer the jeweled vegetarian rice plov to a serving dish and serve warm.