DANE-İ YEŞİL (RICE PILAF WITH FRESH HERBS AND PISTACHIOS)

Ingredients
2 cups long grain rice
2 lbs. Fresh spinach, washed and trimmed
1½ cups Spinach juice + 1 cup hot water
5 tbp. Butter
1 Onion, medium size, finely diced
4 sprigs Fresh coriander, finely chopped
½  bunch Mint, finely chopped
½  bunch Parsley, finely chopped
½  bunch Dill, finely chopped
2 oz. Pistachios, deshelled and deskinned
1 tsp. Freshly ground black pepper
1½ tsp. Salt  

Instructions
Soak the rice in warm water for 30 minutes and then wash and strain.  Divide the spinach leaves in half. Boil one half in 2 cups of water for 10 minutes. Then strain the leaves but keep 1.5 cups of the cooking liquid and set aside. Chop both the cooked and the uncooked spinach leaves separately. In a pot melt 3 tablespoons of butter and sautee the onions, until softened and became translucent.  Add the raw spinach and cook for another 5 minutes, then add the rice and sautee until the rice grains start to stick to the bottom of the pan. Add 1.5 cups of spinach juice and 1 cup of hot water, add salt and pepper, cover with the lid. Turn the heat up and cook for 5 minutes, then turn the heat down and cook over low heat for about 15-20 minutes, until holes form on top of the rice.  While the rice is cooking take a small pan and melt the rest of the butter and sautee the pistachios, without changing their color too much.  Once the rice is cooked add the sauteed pistachios and chopped fresh herbs, mix gently, cover the rice with a clean paper towel and place the lid. Keep over very low heat for about 10-15 minutes. Take the pot off the heat and transfer to a serving platter and serve hot.