.Begin by pre-heating the oven to 400 degrees Fahrenheit

Melt butter in a small pot and add a pinch of saffron threads, letting the saffron steep in the butter.

Place the shredded phyllo in a large bowl and use your hands to break up the shreds. Add melted butter, in batches and use your hands to break up the shreds so the butter is evenly distributed.

In another bowl, mix the chopped pistachios with cardamom and cinnamon and set aside.

Using a 9-10 inch pie plate (you can also do this with a 9x13 baking dish), place half of the shredded phyllo mixture on the bottom, gently pressing down and making sure there is an even layer. Then layer teh pistachio mixture and finish with the other half of shredded phyllo, gently pressing down.

Place kadaif in the oven for 30 minutes until lightly golden brown.

While the kadaif bakes, make the simply syrup by adding the sugar, water, orange blossom syrup, honey, orange peels and cardamom and bring to a gentle simmer. Give it one good whisk and continue simmering until the sugar as dissolved and syrup has slightly thickened, about 5-7 minutes.

Once the kadaif is done, remove from the oven and this is when the syrup needs to be added, while it is still hot. Remove aromatics from the syrup (cardamom pods and orange peels) and carefully pour syrup slowly and evenly all over the kadaif. You will hear a crackling sound as the kadaif soaks up the syrup.

Once all the syrup is poured over, let the kadayif sit at room temperature for at least 45 minutes to 1 hour, so it has time to soak the syrup.

If you have leftover pistachios, garnish on top and cut into squares for serving.