For the pilaf, heat a large skillet over medium heat. Add olive oil, swirling to coat the pan. Add the onion and cook until golden, about 5 minutes, stirring frequently. Stir in the rice, turmeric, cardamom pods, cinnamon stick and garlic, cooking one minute, stirring constantly. Add in the water and the bay leaf. Bring to a boil and then cover, lowering the heat, and simmering for 15-20 minutes, or until water has evaporated. Let stand for 5 minutes, covered. Remove cardamom pods, cinnamon stick and bay leaves before serving.
For the stew, heat a large pot over medium-high heat. Add the olive oil and swirl to coat the pan. Add the onion and saute until golden, about 5 minutes. Add in the curry powder or individual spices, if using. Cook for 1 minute, stirring constantly. Add in the water, carrot, salt, chickpeas and tomatoes. Bring to a boil and then cover, lower heat, and simmer for 20 minutes. Serve over rice, garnished with cilantro.