Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and grease two donut tins with butter
Mix together the caster sugar, milk, oil, vanilla extract, rose water, eggs and lemon zest in a bowl with a whisk
Add the self raising flour and chopped pistachios, and whisk them in
Divide the batter between the trays. You can put the batter into a piping bag or a jug to make it a bit neater to dispense into the trays, but you can do it with a spoon too
Bake them for 12 minutes, then remove them from the tin (I use a spoon to prise them out) and leave to cool
Make the glaze by mixing together the icing sugar, water, lemon juice and rose water until smooth. Add the water bit by bit as you may not need it all, you don't want the glaze to be too runny
Dip each donut into the bowl of glaze, spoon more on top if needed, then set the donuts onto a rack. The glaze will drip off, so put a baking tray underneath to catch it
Add chopped pistachios and edible rose petals as decoration while the glaze is till wet so they stick
Store leftover in an airtight container and eat within 3 days