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

In a medium bowl, sift together the all-purpose flour and baking powder, then set aside.

In a large mixing bowl, cream together the melted unsalted butter and granulated sugar until light and fluffy, about 3 minutes.

Add the large eggs to the creamed mixture one at a time, mixing well after each addition.

Gradually pour in the whole milk and rose water, stirring gently until combined.

Fold the dry flour mixture into the wet ingredients until just combined, taking care not to over-mix.

Gently fold in the chopped pistachios until evenly distributed.

Pour the batter into the prepared baking pan and smooth the top. Bake for 30-35 minutes.

Check for doneness with a toothpick; it should come out clean when the cake is ready.

Let the cake cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely.

Once cooled, dust with powdered sugar or drizzle with icing. Serve with fresh berries or a dollop of whipped cream.