Preheat oven to 180°C/350°F. Grease bundt pan and set aside
Mix the semolina, evaporated milk, water, tahini, vegetable oil, baking powder, and salt in a large bowl.
Pour mixture into greased pan. Place in preheated oven and baked for 30 minutes.
Chop pistachios and set aside.
Mix the honey, water, and rose water together until you have a syrupy consistency.
Once cake is done, remove from the oven and pour half the honey syrup over it. Wait until cool before removing the cake from the pan.
Sprinkle generously with the chopped pistachios.
When serving the slices, pour some of the reserved syrup on the pieces of cake and sprinkle with additional nuts if desired.