Name: Avocado and Cashew Pilaf with Mango and Lime
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8
Ingredients: 500 g basmati rice or other long-grain rice, well rinsed; 1 onion, finely chopped; 4 cardamom pods (whole, not opened); 1–1 ½ l vegetable broth; 80 ml coconut milk; 2 medium avocados, cut into small pieces, sprinkled with a little lemon juice; 100 g cashews, toasted in a non-stick pan without oil for 3-4 minutes, then crushed; 30 ml olive oil; salt and freshly ground pepper, to taste; 1 small chili pepper, finely chopped; 2 tbsp finely chopped avocado (for garnish); 2–3 sprigs fresh cilantro or mint, finely chopped; 1 tbsp toasted cashews (for garnish); ½ lime, zest only; ½ mango, cut into small cubes; ½ tsp black sesame seeds (nigella seeds); 2 tbsp olive oil (for drizzling)

Avocado and Cashew Pilaf with Mango and Lime

A fragrant, pale green pilaf inspired by Southeast Asian flavors, combining creamy avocado, crunchy cashews, spicy chili, and sweet mango in a coconut-infused rice dish.

Prep20 min

Cook35 min

Total55 min

DifficultyMedium

Servings8

This pilaf is a celebration of textures and flavors: the soft, buttery avocado, the crunch of toasted cashews, the heat of fresh chili, and the sweetness of mango, all tied together with fragrant cardamom and creamy coconut milk. It's a versatile dish that can be served as a main course or a stunning side, and it's sure to impress with its vibrant colors and exotic taste.

The key to this recipe is to cook the rice perfectly—fluffy and separate—and to handle the avocado gently so it stays in nice pieces. The final presentation, with the pilaf unmolded onto a platter and topped with fresh garnishes, makes it a showstopper for any meal.

Method

In a pot, heat the olive oil over medium heat and sauté the onion with the cardamom pods for 5-6 minutes, until the onion softens but does not brown.
Add the rinsed rice, salt, and pepper, and stir to coat the rice with oil.
Pour in 1 liter of vegetable broth and the coconut milk.
Cover the pot and cook the rice over medium-low heat for 15-20 minutes, depending on the rice type and package instructions.
If needed, add more broth during cooking.
If there is excess liquid after cooking, cover the pot with a clean kitchen towel and let the rice absorb it.
Remove the cardamom pods, then gently fold in the avocado pieces and crushed cashews.
Transfer the pilaf to a buttered mold, pressing it in firmly, and let it rest covered with a towel for 2-3 minutes.
Unmold the pilaf onto a serving platter.
Garnish with the reserved cashews, chopped avocado, chili, fresh herbs, lime zest, mango cubes, and black sesame seeds. Drizzle with the remaining olive oil.

💡 Tips

For a non-stick result, use a well-buttered mold or line it with plastic wrap before filling.
If you prefer a milder flavor, omit the chili pepper or use a milder variety.
The pilaf can be made ahead and gently reheated in a covered pot with a splash of broth.

Avocado and Cashew Pilaf with Mango and Lime

Ingredients

Method

💡 Tips

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