Remove the cardamom seeds from the pods and add them to a mortar and pestle, along with the saffron strands. Grind them in circular motions and made a fine powder.
To a bowl, add the evaporated milk, half of the cardamom-saffron powder and half of the powdered sugar. Mix to combine and then let it rest for a few minutes.
In a mixing bowl, add the whipping cream. Beat using a electric mixer for about 2 minutes until the cream starts to thicken. Then add the mascarpone, the remaining half of the cardamom-saffron powder as well a the remaining half of the powdered sugar, and the rose water. Beat again for about a minute to combine.
Take a deep rectangular dish, about 30cmx 20cm in size. Dip the lady finger biscuits, one at a time, just for a few seconds into the prepared milk (from step 1) and form a single layer at the bottom of the dish. You might have to cut the biscuits to fit the bottom of the pan.
Divide the mascarpone cream in 3 portions, and add one part on top of the biscuit layer into the dish. Spread it in an even layer. Sprinkle chopped pistachios onto the cream layer. Repeat the layers 2 more times.
Garnish with chopped pistachios and dried rose buds. Let the tiramisu rest for at least 8 hours in the fridge before serving.
