Toast the slivered almonds in a dry small skillet over medium heat for 2 to 3 minutes, stirring often, until golden brown and fragrant. Tip onto a plate and set aside.

Heat olive oil in a 3-quart heavy-bottomed saucepan over medium heat. Add the cumin seeds and cook for 30 to 45 seconds until they sizzle and pop.

Add the diced onion and cook for 5 to 6 minutes, stirring occasionally, until softened and lightly golden at the edges.

Add the minced garlic, ground coriander, cinnamon, smoked paprika, and chili flakes if using. Stir for 60 seconds until fragrant.

Add the grated carrot and stir to coat with the spiced oil. Cook for 2 minutes until the carrot just begins to soften.

Add the rinsed and drained basmati rice. Stir for 1 to 2 minutes until every grain is coated in the spiced oil.

Pour in the vegetable broth. Add salt and black pepper. Bring to a boil, then reduce heat to the lowest setting, cover tightly, and cook for 15 minutes without lifting the lid.

Remove the pot from heat and let it sit, covered, for 5 minutes to finish steaming.

Uncover and fluff the pilaf with a fork. Squeeze lemon juice over the top, fold in the toasted almonds, and scatter fresh cilantro or parsley across the surface before serving.