Rinse the basmati rice under cold water until the water runs clear, then drain well.
Heat the olive oil in a medium-sized pot or skillet over medium heat until shimmering and fragrant.
Add the drained rice to the hot oil and toast, stirring constantly, until golden and fragrant, about 3-4 minutes. You'll notice a nutty aroma as the rice browns slightly.
Stir in the chopped onion and minced garlic, sautéing until the onion becomes translucent and the mixture smells warm and inviting, about 2-3 minutes.
Add the diced carrots and chopped bell peppers, cooking for another 4-5 minutes until the vegetables soften slightly and release their sweet aroma.
Pour in the vegetable broth and bring the mixture to a gentle simmer. Stir in the ground cumin and coriander, then reduce the heat to low, cover with a lid, and let it cook for 15 minutes, or until the rice is fluffy and the liquid is absorbed.
Check the rice; if it’s tender and the liquid is mostly absorbed, remove the pot from heat. If needed, cook for a few more minutes, adding a splash more broth if the rice isn’t quite done.
Let the pilaf rest, covered, for 5 minutes. This helps the flavors settle and the rice finish steaming to perfect tenderness.
Fluff the rice gently with a fork, then stir in the chopped fresh herbs for a burst of brightness and freshness.
Taste and adjust seasoning with salt and pepper as needed. Serve warm, garnished with extra herbs if desired.
