Process those nuts. Pulse 1 cup of pistachios in a food processor until finely ground. Think sandy texture, not pistachio butter! Set aside the remaining ½ cup for decoration.

Prep your workspace. Preheat oven to 350°F. Grease two 8-inch cake pans, line bottoms with parchment, and grease the parchment. (Your future self will thank you for this step.)

Mix dry ingredients. In a medium bowl, whisk together ground pistachios, flour, baking powder, and salt.

Cream butter and sugar. In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, about 3-4 minutes. Don't skimp on this step – we're building the foundation of cake greatness here!

Add eggs. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. The batter might look slightly curdled – don't worry, it'll come together.

Add flavorings. Mix in vanilla and rosewater. Start with less rosewater and taste – you want floral notes, not a perfume counter.

Alternate dry and wet. With mixer on low, add dry ingredients in three parts, alternating with buttermilk. Begin and end with dry ingredients, mixing just until combined. Overmix and you'll have tough cake – and nobody wants that tragedy.

Add color if desired. If using food coloring, add a few drops and gently fold until you achieve a subtle pistachio green.

Divide and bake. Divide batter between pans and smooth tops. Bake 30-35 minutes or until a toothpick inserted in center comes out with a few moist crumbs.

Cool properly. Let cakes cool in pans for 10 minutes, then invert onto racks to cool completely. Seriously – completely. Warm cake + frosting = disaster.

Beat the base. In a large bowl, beat cream cheese and butter until smooth and creamy.

Add sweetness. Gradually add powdered sugar, then vanilla, salt, and rosewater (if using). Beat until fluffy and smooth.

Level if needed. If your cakes have domed tops, use a serrated knife to level them.

Create the stack. Place one layer on a cake plate, spread with about 1 cup of frosting, then top with second layer.

Frost it up. Cover top and sides with remaining frosting. Don't stress about perfection – we're going for "rustic elegance" here.

Add the finishing touches. Press chopped pistachios around the sides of the cake and sprinkle some on top. Add dried rose petals and fresh berries if using.