Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
Step 2: In a medium bowl, whisk together the all-purpose flour, almond meal, baking powder, baking soda, and salt.
Step 3: In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 3-5 minutes.
Step 4: Add the eggs one at a time, beating well after each addition. Stir in the orange zest and the bloomed saffron water.
Step 5: Gradually add the dry ingredients to the wet ingredients, alternating with the Greek yogurt and orange juice. Begin and end with the dry ingredients.
Step 6: Gently fold in half of the chopped pistachios into the batter.
Step 7: Pour the batter into the prepared cake pan and smooth the top with a spatula. Sprinkle the remaining pistachios over the top.
Step 8: Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Step 10: Garnish with dried rose petals if desired before serving your delicious persian orange cake with pistachio and saffron.