• 1½ cup all-purpose flour
  • 1 cup whole milk yogurt plain
  • ¾ cup sugar
  • 2 tablespoon pistachio; roasted + crushed
  • 1 tablespoon rose water
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ cup cooking oil; neutral
  • 1 teaspoon vanilla extract
  • 1 teaspoon cardamom seeds; finely crushed


  1. Preheat the oven to 350 F. Grease one 8-inch cake pan with melted butter or oil.
  2. In a small pan, add the pistachios and roast them for 2-3 minutes on medium heat. Set aside and let them cool.
  3. In a large bowl, sift the flour. Add the sugar and yogurt. Whip with a wire whisk until fluffy.
  4. Add in baking soda and baking powder. Mix and let the mixture rest for 3-4 minutes as the baking soda starts to react with the yogurt.
  5. Once bubbles start to appear, add rose water, oil, vanilla extract and crushed cardamom, mix.
  6. Coarsely crush the cooled roasted pistachios and fold in the cake batter.
  7. Bake for 35 minutes.
  8. Garnish with rose petals and pistachios.