Peel and finely chop 1 onion and 4 garlic cloves.

Heat CannaOil in a Dutch oven over medium heat. Cook onion and garlic until translucent and fragrant. Season with salt and pepper.

Add rice and stir until everything is evenly combined and the grains are completely coated. Sautee for 3-5 minutes or until the grains become translucent.

Stir in curry powder and sautee for 1 minute until toasted.

Add water and stir, making sure to scrape the bottom of the pan for the crispy bits. Bring to boil and reduce to simmer.

Let rice steam until water is absorbed and grains are tender, 12–15 minutes. Remove pot from heat, uncover, and stir in 1 cup frozen peas. Place lid on top and let rice continue to gently steam about 5 minutes

While pilaf is resting, coarsely chop ½ bunch cilantro and ¼ cup pistachios. Cut 1 lime into wedges.

Remove lid and towel and fluff rice with a fork. Season with more salt and pepper and stir in pistachios and cilantro.

Transfer to a serving bowl. Serve with lime wedges.