Crush the saffron threads using a pestle or spoon, then steep them in 2 tbsp of hot milk. Cover and set aside to release full colour and aroma before continuing.

In a saucepan over medium heat, warm the remaining milk and cream until steaming but not boiling. Stir occasionally to prevent scorching, then move to the next step.

In a bowl, whisk the egg yolks with caster sugar until pale and slightly thickened. This creates a smooth foundation and prevents graininess later.

Slowly pour the hot milk mixture into the yolks while whisking continuously. This gentle blending avoids curdling and prepares the custard for cooking.

Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon until lightly thickened. The custard should coat the back of the spoon without boiling.

Sprinkle in the salep gradually while stirring to avoid lumps. Add the bloomed saffron and rosewater. Cook for another 2 minutes until the mixture becomes slightly elastic, then remove from heat.

Pour the custard into a shallow dish. Cover the surface directly with parchment and allow to cool completely at room temperature before chilling for 2 hours.

Transfer to a freezer safe container. Freeze for 45 minutes, then stir vigorously with a fork. Repeat this process every 30 minutes for 2 to 3 hours to achieve traditional texture.

Fold in the chopped pistachios during the final stir. This ensures even distribution without sinking.

Scoop into bowls and garnish with extra pistachios and a light drizzle of rosewater. Serve immediately for a soft texture or freeze longer for firmer scoops.