Pour the heavy cream onto a parchment-lined tray and freeze for about 1 hour until fully solid.

Grind a pinch of saffron in a mortar and pestle, then steep in 2 tablespoons of hot water for 10–15 minutes.

Soften the vanilla ice cream in a large mixing bowl for about 10 minutes.

Stir the saffron infusion and 1–2 teaspoons of rose water into the softened ice cream.

Fold in most of the finely chopped pistachios, reserving a handful for later.

Chop the frozen cream into small chunks and gently fold into the ice cream mixture.

Transfer the mixture to an airtight container, sprinkle with remaining pistachios and dried rose petals, then freeze for at least 8 hours.

Let the ice cream sit at room temperature for 5-10 minutes before serving.