1. Preheat and Prepare the Pan: 

Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

2. Mix the Wet Ingredients: 

In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs, one at a time, ensuring each is fully incorporated. Stir in the yogurt, rosewater, and vanilla extract.

3. Combine the Dry Ingredients: 

In a separate bowl, whisk together the almond flour, all-purpose flour, baking powder, cardamom, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.

4. Bake the Cake:  

Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

5. Prepare the Glaze:  

In a small bowl, whisk together the powdered sugar and lemon juice (or rosewater) until smooth. Adjust the consistency by adding more liquid if needed.

6. Decorate the Cake: 

Drizzle the glaze over the cooled cake, letting it cascade naturally down the sides. Sprinkle the top with crushed pistachios and dried rose petals for a stunning finish.

7. Serve and Enjoy: 

Slice and serve the cake with tea, coffee, or a scoop of pistachio ice cream.