Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

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

In a large bowl, beat the eggs and sugar until creamy, then mix in melted butter, whole milk, vanilla extract, and rosewater.

Fold the dry ingredients into the wet mixture until smooth, avoiding overmixing.

Let the batter rest for about 10 minutes at room temperature.

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

To make the saffron syrup, combine sugar, water, saffron threads, and lemon juice in a saucepan and simmer until slightly thickened.

Once the cake cools slightly, pour the hot saffron syrup evenly over the top and let it absorb for at least 30 minutes.

Garnish with additional chopped pistachios, slice into squares, and serve.