Green Rice

• 2 cups long-grain basmati rice
• Salt
• 1 teaspoon saffron threads or powder
• 3 tablespoons olive oil
• 2 leeks, green and white parts, finely diced
• 1 teaspoon dried lime powder, or 1 preserved whole lime
• 1 cup minced fresh flat-leaf parsley
• 1 cup minced fresh cilantro
• 1/3 cup minced fresh dill
• 1 cup shelled, toasted pistachios

1. Put the rice in a large bowl and cover with cold water.
2. Toss the rice with your hands a few times to remove the starch, and drain.
3. Repeat this process five times.
4. Set aside.
5. Pour 3 1/2 cups water into a small pot with a dash of salt and bring to a boil.
6. Meanwhile, put the saffron in a small bowl with 2 tablespoons of water.
7. Stir and set aside.
8. Heat a large pot over medium-high heat and add the oil.
9. Add the leeks and saute for 5 minutes.
10. Add the rice, saffron water, and lime powder or whole preserved lime and cook, stirring often, for 2 minutes.
11. Pour the boiling water over the rice, bring the rice to a boil, then decrease the heat and simmer, covered, for 20 minutes.
12. Turn off the heat and let the rice stand, covered, for 5 minutes, then fluff with a fork.
13. If the whole lime was used, discard.
14. Transfer the rice to a large bowl and fold in the parsley, cilantro, dill, and most of the pistachios.
15. Season with salt.
16. To serve, pile the rice on a platter and scatter a few pistachios over the top.

longgrain basmati rice, salt, saffron threads, olive oil, leeks, lime powder, parsley, fresh cilantro, dill, pistachios

Taken from www.epicurious.com/recipes/food/views/green-rice-381420 (may not work)