Preheat your oven to 350°F (175°C) and grease a standard 9x5 inch loaf pan with butter or non-stick spray.

Place the shelled pistachios in a food processor and pulse until they are finely ground into a meal, being careful not to over-process them into nut butter.

In a medium mixing bowl, whisk together the ground pistachios, flour, baking powder, ground cardamom, and salt.

In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes.

Beat in the eggs one at a time, then mix in the Greek yogurt and rose water until fully combined.

Gently fold the dry flour mixture into the wet ingredients using a spatula until just combined; do not overmix or the cake will be tough.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Whisk the powdered sugar and lemon juice together to form a smooth glaze, then drizzle over the cooled cake before slicing.