Lightly toast the saffron threads in a 350°F preheated toaster oven for about 2 minutes to dry out the saffron threads. This step allows the saffron threads to grind more easily.

Place the saffron in a mortar and pestle and grind the saffron until it is a powder-like consistency.

Transfer the saffron to a heatproof bowl and add 2 tablespoons of boiling water. Stir and set aside for 10 minutes or until the saffron water is bright red and fully steeped.

Place the softened ice cream into a large mixing bowl. Add the saffron water, cardamom, rose water and ½ cup of the pistachios into the bowl. Stir the mixture well with a spatula until the ice cream is completely combined with the ingredients. 

Transfer the icecream into a 8.5" long, 4.5" wide, 2.75" tall loaf pan and even out the top with the spatula. Transfer the ice cream to the freezer. Freeze the ice cream for at least 2 hours or until completely frozen.

Serve cold and garnish with pistachios and dried rose petals.