# Firstly, finely slice just the green sides of the green
onions, until it fills 2 cups. Peel the
tomato and dice it.
# Wash the
rice with cold water until the starch, over it, goes away without resting the
rice in water, and drain it.
# Put the sunflower oil an butter into the pot and make it hot over medium heat, then add drained
rice in it and roast for 5 minutes.
# Add
tomato paste into the mixture, add salt and sauté the mixture for a while.
# When the smell of the paste goes away, add the green
onions,
tomato and
lemon juice, stir.
# Finally add broth. Firstly cook it over medium heat, then cook it over low heat for about 20 – 22 minutes.
# At the end of cooking time, place a paper towel between the pot and its lid, and rest the pilaf for half an hour.
# Stir the pilaf gently without breaking the
rice, and serve it hot.
