Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.

Make the cake batter: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, beat the softened butter and sugar together until light and fluffy (about 3-4 minutes). Add the eggs, one at a time, beating well after each addition. Stir in the rose water.

Add the dry ingredients alternately with the milk and yogurt, starting and ending with the dry ingredients. Mix until just combined.

Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Prepare the milk syrup: In a saucepan, combine whole milk, heavy cream, and sugar. Bring to a simmer over medium heat, stirring occasionally. Once the sugar is dissolved, remove from heat and stir in rose water. Let it cool slightly.

Pour the milk syrup evenly over the cooled cake, allowing it to soak in.

Garnish with chopped pistachios and rose petals before serving.