Palace-Style Rice Pilaf

Boil the meat in 4 cups of water; set the broth aside to use for the rice.

For the rice: Heat 2 tbsp butter and 1 tbsp olive oil in a pot. Sauté 2 cups of rice until translucent; add 4 cups of meat broth and 2 tsp salt, then cover and cook until tender.

For the meat sauté: Heat 2 tbsp butter and 2 tbsp olive oil in a pan; sauté onion and boiled meat. Add 2 carrots and 1 red pepper, then stir in 1 tbsp butter. Season with 1 tsp salt, 1 tsp red pepper powder, and 1 tsp black pepper.

For the nuts: In a separate pan, melt 2 tbsp butter and roast almonds, followed by pine nuts and pistachios.

Let the rice rest; top with the meat sauté and roasted nuts, then serve.