For the syrup:
2 cups sugar
1 1/4 water
2 tablespoons rose water
1 – In a saucepan, bring water and sugar to a boil. Lower heat and simmer for 10 minutes until syrupy. Add rose water and let the syrup cool.
2 – Mix pistachios, icing sugar and cardamom. Preheat oven to 325°F (160°C).
3 – Butter a large rectangular rimmed baking tin with a basting brush. Working with 1 phyllo sheet at a time, keeping the rest covered with a damp cloth, butter sheets of dough and place them on the bottom of the mold. Continue until you have 6 buttered sheets in the mold. Spread half of the pistachio mixture over the buttered sheets, pressing with a spoon.
4 – Add 5 buttered phyllo sheets over the mixture of pistachios. Sprinkle the remaining pistachios on top and finish with a final buttered pastry sheet. Cut into pieces at an angle using a sharp knife, to make small diamond shapes. Sprinkle with the remaining melted butter.
5 – Bake 20 minutes in the oven, then increase the temperature to 400°F (200°C). Cook about 15 minutes more, the surface should be golden.
6 – Remove baking tin from oven and sprinkle with 3/4 of the syrup, saving the rest.
7 – Arrange the baklava on a large platter and serve the remaining syrup on the side.