Dice persimmon into small cubes and blend into a puree.
In a saucepan combine milk, chia seeds, ground cardamom stir and bring it to boil over medium high heat.
Now reduce the heat to medium low, stir and cook for 8-10 minutes until chia seeds absorb all the liquid and thickens. Turn off the heat.
Finally mix in persimmon puree.
Garnish with pomegranate seeds, almonds, pumpkin seeds and enjoy warm chia persimmon porridge.