In a mixing bowl add the Greek yogurt and honey and mix until well combined.
Now add the chopped pistachios and 1/2 tbsp of rose petals. Mix and spread on a baking sheet. Do not add too many rose petals when mixing, keep most to use as the topping.
Top with more rose petals and freeze for 4 hours.
Once set, bring the sheet out, cut it into pieces and serve immediately.
You can store the remaining pieces in a ziplock bag in the freezer.