On low heat, melt white chocolate in a pot. Stir very frequently so it doesn’t burn.

Add cardamom powder once it is half melted and stir it in.

Once it has just finished melting remove from the pot and pour the chocolate into a parchment paper-lined baking sheet. Make sure it is about 1/4 inch thick.

Sprinkle pomegranate seeds and pistachios over melted chocolate. Press in just slightly so it still shows but is set in the chocolate.

Put in the fridge for about an hour until it has completely solidified again.

Use a knife or scissors to cut into rough triangles or rectangles.

Store in the fridge in an airtight container for about a week. Serve cold or room temperature!