Green Rice with Pistachios

Ingredients

• 2 cups basmati rice
• Salt
• 1 teaspoon saffron threads, put in a couple tablespoons of water to soak
• 3 tablespoons olive oil
• 2 leeks, dark green part trimmed away, diced
• 1 teaspoon dried lime powder or 2 lemons, zested and juiced
• 1 cup minced flat-leaf parsley
• 1 cup minced cilantro
• 1/3 cup minced fresh dill
• 1 cup shelled, toasted pistachios

Directions

1. Place the rice in a large bowl, add water, and swish it around to rinse off the excess starch. Drain and do it again until the water runs mostly clear, about 5 or 6 rinses. While you’re doing that, bring 3 1/2 cups water to a boil.
2. Warm a large pot over medium heat, then add the oil. Stir in the leeks and cook them for 5 minutes, until they have softened.
3. Add the rice, the saffron along with its soaking liquid, and the lime powder, or the lemon zest if you’re using lemons. Cook for 2 minutes more, stirring frequently.
4. Add the boiling water and salt to taste. Bring the pot back up to a boil, then put on the lid and reduce the heat so the rice simmers for 20 minutes.
5. Take the pot off the heat and leave the rice covered for 5 minutes. Remove the lid and loosen the grains with a fork.
6. Fold in the herbs, the lemon juice if you’re using it, and most of the pistachios until everything is evenly mixed. Taste and add more salt if needed. Finish with the remaining pistachios on top.