1. In a large bowl, combine the flour, salt, and yeast. Create a well in the center.

2. In a separate bowl, whisk together the warm milk, honey, and melted butter. Pour the wet ingredients into the well and mix until a shaggy dough forms.

3. Turn the dough out onto a lightly floured surface and knead for about 10 minutes, until smooth and elastic.

4. Place the dough in a lightly greased bowl, cover, and let rise for 1 hour or until doubled in size.

5. Punch down the dough to release air bubbles. Roll out the dough into a large rectangle, about 12×18 inches.

6. Spread the chopped pistachios evenly over the dough, leaving a 1-inch border.

7. Carefully roll the dough up tightly into a log, starting from the short side. Pinch the seam to seal.

8. Cut the log in half lengthwise, leaving one end attached. Twist the two halves together, then coil the twisted dough into a round loaf and place in a greased 9-inch round baking pan.

9. Cover and let rise for 30 minutes.

10. Preheat the oven to 350°F.

11. Bake for 30-35 minutes, until the top is golden brown. Allow to cool for 10 minutes before slicing and serving.