In a large non stick skillet (with a cover) heat your oil on medium. Saute your onion and carrots until golden. Stir in the garlic, ginger and spices for 30 seconds. Next stir in the rice for 1 minutes. Lastly add in the broth and bring to a boil. Lower heat to a simmer, cover and cook for 15 minutes (untouched). Remove the pan from the burner and let it sit covered and untouched for 10 minutes to steam. Remove from the pan and fluff. Add in your toppings of pomegranates, pistachios, dried cherries and chives. Drizzle with some more olive oil and serve.