Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
In a bowl, mix the flour, baking powder, salt, and cardamom.
In a separate bowl, cream together the butter, sugar, and pistachio paste until light and fluffy.
Beat in the eggs, one at a time, then mix in the rose water.
Gradually add the dry ingredients to the wet, alternating with the milk. Stir in the chopped pistachios.
Pour the batter into the prepared pan
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let the loaf cool, then remove from the pan.
For the glaze:
Whisk together the pomegranate juice, powdered sugar, and rose water until smooth.
Pour the glaze over the cooled loaf, allowing it to drip down the sides.
While the glaze is still wet, decorate with pomegranate arils and chopped pistachios.
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