We melt the butter in a pan with the olive oil on low heat and sauté the peanuts, pine nuts and raisins. Add the rice, salt and pepper and leave for 2 minutes.
Then we add the water with the broth cube and wait for it to boil, mixing very well with a wooden spoon. Cover with the lid until it absorbs all the liquids.
Remove from the heat and leave the pilaf covered for at least 10΄.
Place in a form for a festive design and serve on a plate with a little pomegranate for garnish. Accompanies wonderful poultry and pork.
Recipe by @nikis_food