Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan with unsalted butter.

In a mixing bowl, whisk together semolina, all-purpose flour, baking powder, ground cardamom, and ground cinnamon.

In a separate large bowl, beat eggs with granulated sugar until light and smooth. Add melted butter, whole milk, vanilla extract, and rosewater, stirring until well combined.

Gradually incorporate dry ingredients into the wet mixture using a spatula. Fold until smooth, then let the batter rest for about 10 minutes.

Pour the batter into the prepared cake pan and bake for 25–30 minutes until golden-brown.

In a saucepan, combine sugar, water, saffron threads, and lemon juice for the syrup. Bring to a boil, then simmer for about 10 minutes.

Once the cake is baked, remove it from the oven and pour saffron syrup over it while warm.

Cut the cake into squares and garnish with additional chopped pistachios before serving.