Finely chop or grind half the pistachios. Coarsely chop the remainder and set aside.
Combine the milk, currants, saffron threads, cinnamon stick and cardamom pods in a large saucepan. Allow the mixture to stand for 1 hour if time permits. Bring to a boil, then remove the cinnamon stick and whisk in the honey and semolina.
Beat until the mixture is completely smooth, then stir in the finely chopped pistachios and the rosewater. Spoon or pour into four 200ml serving glasses or dishes.
To make the syrup, combine the honey and cardamom pods in a small saucepan and bring to a boil.
Serve the puddings topped with the hot cardamom and honey syrup and the remaining pistachios.
Each serving provides: 1808 kJ 432 kcal 18 g protein 10 g fat (1 g saturated fat) 68 g carbohydrate (35 g sugars) 4 g fibre 120 mg sodium