Pistachio Herb Rice

Roughly chop pistachios into small pieces.

Heat a dry pan over medium heat.

Toast pistachios for 2 to 3 minutes until fragrant.

Remove pistachios and set aside.

In the same pan, melt butter over medium heat.

Add cooked rice and gently break up clumps.

Stir rice for 3 to 4 minutes until heated through.

Finely chop parsley and dill.

Add herbs, pistachios, lemon zest, salt, and pepper to rice.

Mix well and serve warm.