Preparation

• Bring 2 tablespoons of the milk to a simmer in a small saucepan over medium. Pour hot milk over saffron threads in a small heatproof bowl, and set aside until milk is a golden color, about 30 minutes.
• Melt 1 tablespoon of the butter in a large skillet over high. Add pistachios, and cook, stirring constantly, until lightly toasted, about 2 minutes. Transfer to a small bowl, and wipe skillet clean.
• Heat sugar, cardamom, and remaining 2 cups milk in a medium saucepan over low; stir until dissolved, about 3 minutes. Stir in saffron milk. Remove from heat.
• Melt remaining 8 tablespoons butter in skillet over medium. Add semolina, and cook, stirring constantly, over low until mixture darkens slightly, about 8 minutes. Whisk in milk mixture until smooth. Cook, whisking constantly, until mixture thickens slightly, about 3 minutes.
• Remove from heat; cover skillet, and let mixture stand in a warm place for 15 minutes.
• Stir in ⅔ cup pistachios, and top evenly with rose petals. Chop remaining 2 tablespoons pistachios, and sprinkle evenly over top.