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1. Preheat the oven to 350°F. Drop the pistachios into enough boiling water to cover them by at least 1 inch and boil briskly for 2 minutes. Drain at once and slip off the skins while the nuts are still hot.
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2. Spread the pistachios in a shallow baking pan and, turning occasionally, toast them in the middle of the oven for 8 to 10 minutes, until lightly colored.
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3. Combine the pistachios and ¾ cup of the sugar in an electric blender and blend at high speed for 30 seconds. Turn off the machine, scrape down the sides of the jar with a rubber spatula and blend again until the nuts are pulverized.
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4. With the back of a spoon, rub the mixture through a fine sieve into a bowl. Add the rose water and beat vigorously to make a smooth paste.
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5. With a small, sharp knife, cut a slit about 1 inch long and ½ inch deep in the side of each date. Stuff a rounded ½ teaspoon of the pistachio paste into the slit in each date and pinch the edges of the opening together firmly to enclose the filling.
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6. Combine the water, the remaining 3 cups of sugar and the cream of tartar in a small saucepan and, stirring constantly, bring to a boil over moderate heat.
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7. Raise the heat to high and cook briskly, uncovered and undisturbed, until the syrup reaches a temperature of 230°F on a candy thermometer, or until a few drops spooned into ice water immediately form coarse threads. Remove the pan from the heat.
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8. Place the decorating sugar in a small bowl and lay several strips of wax paper beside it. Impale a date on a small skewer and immerse it in the syrup.
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9. Let the excess syrup drip off into the saucepan, then if you wish dip the date into the bowl of sugar to coat the surface lightly. Slide the date off the skewer onto the wax paper and candy the remaining dates.
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10. Spread a fresh piece of wax paper in a deep serving dish and arrange the dates in rows on the paper. If necessary, cover the first layer of dates with another piece of wax paper and arrange the rest of the dates on top.
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11. Cover the top of the dish with wax paper and set the dates aside at room temperature for about 24 hours before serving.
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