Preheat your oven to 350°F (175°C) and prepare an 8-inch round baking pan by greasing it and lining the bottom with parchment paper.

In a mixing bowl, sift together the all-purpose flour and baking powder.

In another bowl, cream the melted unsalted butter and granulated sugar until light and fluffy, for about 3 minutes.

Add the eggs one at a time to the butter-sugar mixture, blending well after each addition.

Stir in the whole milk and pure rose water, ensuring everything is well combined.

Gently fold the sifted flour mixture into the wet ingredients.

Fold in the roughly chopped unsalted pistachios.

Pour the batter into the prepared baking pan and smooth the top.

Bake for 30-35 minutes or until a toothpick comes out clean.

Let the cake cool in the pan for about 10 minutes before transferring to a wire rack.

Once cooled, dust with powdered sugar or drizzle with icing as desired.