Pistachio nuts picked from the tree are known as green nuts, not just because of their colour, but also due to their soft and waxy texture and their pure, fresh flavour. They don’t need to be activated as they are fully hydrated and packed full of nutrients, so just peel them from their shell and use them. If you can’t find fresh raw nuts from the tree, you can use organic pistachio kernels instead and activate them. Source the ripest persimmons you can find, as these beauties are truly sweet and delicious and will only need a little rose syrup drizzled over them. Firmer persimmons will need to be cut and poached in the rose syrup to soften before serving. I set my jelly in a large mould, but you can set it in individual cups or moulds. To unmould, dip the mould in boiling water for a few seconds and release the side of the jelly by running a knife around the rim.