Take half of the pistachios and mince into fine pieces, set aside.
In a small sauce pot, add rose buds/petals, cardamom, whole pistachios, and water.
Cover pot, bring mixture to a boil and reduce to low. Let simmer for 2-3 minutes before turning off to steep.
Meanwhile, steam milk and set aside.
To assemble: strain steeped tea into 1 large cup or 2 small cups using a fine mesh strainer.
Top with steamed milk. garnish with crushed rose petals, pistachios, and cardamom. Serve immediately.