To prepare filling: Pulse the pistachios in food processor. Grind them to desired coarseness. Set aside. Start to make a syrup for the filling: In a large wok-like pan, mix water, sugar, and honey and lemon juice. Heat on stove at medium-low heat. When comes to a boil, reduce heat to low simmer for 4 minutes. Add rose water. Add ground pistachios and mix well.