# Put the butter and the sunflower oil into the pot. When the butter melts add veal cubes into the pot.
# Firstly, roast it over high heat for 10 minutes, then cook it over low heat for 30 more minutes without uncovering the lid of the pot.
# Meanwhile rest the
rice in warm salty water which also includes
lemon juice for half an hour at least.
# At the end of the cooking time, add
tomato paste, 1 tsp salt and black
pepper into the pot. Cook it for 5 more minutes.
# Smoothen the mixture of meat on the layer of the pot by the back side of a spoon. Add the rested
rice onto the mixture charily for not loosing the smooth shape of the mixture.
# Sprinkle the remaining salt all over the
rice, add 2+1/2 cups water and cover the lid of the pot.
# Cook the pilaf over low-medium heat for about 17-20 minutes. Remove the pot from the stove and place a paper towel between the pot and its lid and rest the pilaf for half an hour.
# At the end of the resting time, reverse the pot over the service plate without loosing it its shape.
