In small saucepan, heat milk to a boil. Remove immediately from heat. In medium-sized bowl, crush saffron threads with back of wooden spoon and pour hot milk over them to infuse the flavor. Allow to cool for about 30 to 40 minutes.

Preheat oven to 350 F.

Lightly grease 9 inch cast iron pan with a small amount of butter. Using cherry pitter, pit cherries and arrange with pistachios evenly over base of pan.

In blender, combine eggs, milk, coconut palm sugar, flour, salt, and rosewater and blend on high until consistency is similar to crepe batter. Pour batter over cherries and pistachios, working slowly and carefully so as not to displace them.

Place pan carefully in center of preheated oven and bake for 30 minutes, or until surface of clafoutis has puffed up and jiggles slightly. Remove from oven and serve warm or cold, sprinkled with rose petals, either cut into slices or spooned directly from the pan.