Peel onion and cut into thin strips. Rinse, peel and julienne carrots. Squeeze 3 oranges until yielding 150 ml (approximately 5 ounces) of juice.
Saute onion and carrot in hot oil in a saute pan. Rinse rice and add to pan. Saute for about 3 minutes.
Pour vegetable broth and reserved juice into saute pan. Add coriander, cinnamon and cardamom and season with salt and pepper. Cover and simmer on low heat about 40 minutes.
Peel the remaining orange with a sharp knife to remove the pith and membrane. Set aside the orange segments. Place the residual juice in a small bowl and soak the raisins in this liquid.
Season the cooked rice and vegetables with salt and pepper. Stir in the orange segments and raisins. Top with parsley and serve.