Preheat the oven to 350 F. Grease a 9-inch round springform pan, lining the bottom and sides with parchment paper.
Prepare the crust
Mix together the almonds, pistachios, sugar, butter and salt in a large bowl. Mix thoroughly until it resembles wet sand.
Divide the nut mixture in half and pour one half into the pan. Press it firmly into the bottom and sides of the prepared pan.
Prepare the filling
Whisk together the eggs, yogurt, cardamom, rosewater, salt and orange zest.
Stir in the remainder of the nut mixture and mix until smooth. Pour the batter into the pan on top of the crust.
Bake for 45-50 minutes until set on top and golden. Cool overnight or at least for 4-5 hours in the refrigerator.
Prepare the syrup
In a small sauce pan over medium heat, stir together the orange juice, rosewater and sugar. Bring to a boil over high heat and let boil for 6-7 minutes until it thickens. Remove from heat and let cool.
Drizzle the syrup over top of the cake, and garnish with pistachios, almond slices, pomegranate seeds, edible rose petals, and fresh whipped cream.