If You Like Baklava Youll Love This Fragrant Persian Cake

Ingredients

• 1 cup (240 ml) plain whole milk yogurt (not strained Greek-style yogurt)
• 1/4 cup (60 ml) rose water
• 1 generous pinch (1 g) of saffron threads, ground and steeped in 2 tablespoons hot water (see notes)
• 220 g all-purpose flour (7.8 ounces; 1 3/4 cup)
• 75 g blanched almond flour or ground almond meal (2.6 ounces; 3/4 cup; see notes)
• 75 g ground shelled raw or toasted pistachios or pistachio flour (2.6 ounces; 3/4 cup; see notes)
• 2 teaspoons baking powder
• 1 teaspoon finely ground cardamom
• 1/8 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
• 175 g granulated sugar (6.2 ounces; 7/8 cup)
• Orange zest from 1 orange
• 226 g unsalted butter at room temperature (16 tablespoons) plus more for greasing baking pan
• 4 large eggs
• 2 tablespoons coarsely ground or slivered pistachios, and/or whole dried rose petals, crushed dried rose petals, or ground coconut flakes for garnish
• 1/2 cup (100 g) granulated sugar
• 1 cup (240 ml) water
• 1/2 cup (120 ml) rose water
• 1 generous pinch (1 g) of saffron threads, ground and steeped in 2 tablespoons hot water (see notes)
• 2 teaspoons (10 ml) fresh lemon juice, from 1 lemon
• 6 whole cardamom pods (or 1/4 teaspoon whole cardamom seeds)

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