Add the ginger, cardamom pods, star anise, clove, cinnamon and nutmeg to 1 cup of boiling water (this cup will substitute 1 cup of water from the base recipe). Allow to sit for 5 minutes. (NOTE: to make it easier to remove from the porridge later you may like to wrap these in a small piece of muslin cloth and tie with string.)
Pour the spices along with the 1 cup of boiling water into a saucepan with the remaining base recipe ingredients (i.e. 1 1/3 cup oats, 1 2/3 cup water and pinch of salt).
Add milk, honey and rosewater essence to the saucepan. Cook on low heat for 6-8 mins until it is cooked to a smooth consistency, stirring occasionally.
Remove the whole pieces of ginger, cardamom, star anise and clove.
Divide the porridge into 2 bowls. Top each bowl half of the dates and pistachios. Enjoy!