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

2. Pour the warm milk and honey into the well, and stir to dissolve the yeast.

3. Add the melted butter and eggs, and mix until a shaggy dough forms.

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

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

6. Punch down the dough to release any air bubbles, then roll it out into a large rectangle.

7. Sprinkle the chopped pistachios evenly over the dough, then roll it up tightly from the short side to create a log.

8. Cut the log in half lengthwise, and twist the two halves together, cut-side up.

9. Place the twisted dough in a greased loaf pan, cover, and let rise for 30 minutes.

10. Preheat the oven to 350°F (175°C).

11. Bake the babka for 30-35 minutes, until golden brown.

12. Allow the babka to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.