Loz-e Pesteh is a no-bake recipe, creamy without adding milk or cream, sugar-free, gluten-free, even vegan and vegetarian.
Toast the rice flour in a pan over medium heat. It should not get dark in the process, as otherwise everything will taste bitter, so be patient.
Grind pistachios finely in a blender until they release some oil and look like a dough. But do not overmix, otherwise they will give off too much oil.
Add rice flour, pistachio, honey and rose water, knead the mixture well again by hand.
Pour into a square mold and smooth everything with a small roller.
Put in the refrigerator for about 2 -3 hours.
Cut the mixture with a sharp knife into 2-3 cm wide strips, then diagonally into equally wide diamonds, lift from the tray with a pallet. Or just cut out diamonds with a diamond-shaped cookie cutter as I did.
Place a whole salted pistachio in the center of each.
Layer in a tin between baking paper and store in the refrigerator, they will keep for about 3 - 4 weeks.