Preheat your oven to 370*F
Grease the bottom and sides of a 12-cup bundt pan generously
In a bowl, combine flour, salt, baking powder, and ground cardamom. Whisk and set aside
In the bowl of your stand mixer (or with an electric mixer), beat eggs, sugar, and vanilla on high speed for 2 minutes. Add the oil, milk, and rose water. Mix.
Add in the dried rose petals and crushed pistachios and mix until combined.
Slowly add flour mix and mix on low speed until combined. Don't over mix.
Pour the cake mix into the greased bundt pan.
Bake for 35-40 minutes, or until a toothpick inserted into the cake comes out clean. Check the cake at the 35 minute mark (this all depends on your oven).
Let your cake cool for 10 minutes in the pan.
Invert the slightly cooled bundt cake onto a serving plate. Slice, top with more crushed pistachios and enjoy!