Peel and dice the onion and carrots and mince the garlic. Start sautéing the onion and carrots in olive oil on medium-high heat. Next, add the garlic and the spices. Sauté together until the onions turn translucent.

Next, pit the dates and dice them. Add the spices, raisins, and dates to the pot as well. Sauté for another minute before adding the rice. Toast the rice for an additional minute before adding the vegetable stock.

Cover the pot and bring to a boil before reducing the heat to low. Let it simmer until the rice has absorbed all the liquid. No stirring or lifting the lid here! Gently fluff the pilaf rice with a fork so there are no lumps and it is nice and airy once it has absorbed all the liquid.

Chop the nuts and the parsley leaves and garnish the vegan pilaf rice with them.