Persian Yazdi Cakes

Preheat your oven to a high temperature of 350 degrees Fahrenheit (or 175 degrees Celsius, if you prefer).

Next, take some oil and rub it all over the cups of a muffin tin to prevent them from sticking. You'll need 24 of these cups.

Sift the flour and baking powder into a separate container, then set it aside for now.

In another bowl, whisk together the eggs and sugar until well combined. Place this mixture in a large heatproof bowl that can sit on top of a pot of simmering water. Beat this mixture constantly with a whisk or electric mixer until it becomes thick and pale, taking around 8 minutes to achieve this. Remove the bowl from the heat source and continue beating until it has cooled down, which should take about 10 minutes.

Meanwhile, combine the softened butter, yogurt, ground cardamom, and rose water in a separate bowl.

Once the egg mixture has cooled down, gradually add the flour mixture to it and mix everything together by hand.

Add some sliced almonds to the mixture and fold them in gently.

Spoon the batter into the prepared muffin cups, filling each one about 3/4 of the way full.

Finally, sprinkle some chopped pistachios over the top of each muffin cup.

Bake these cupcakes in a preheated oven until they feel firm to the touch and have turned golden brown, taking around 25-30 minutes in total.