How to Make It
Preheat the oven to 350°F.
Pulse pistachios in a food processor until chopped, about 1 minute. Process in 30-second intervals until finely ground resembling a dry, gritty flour. Reserve 1 tablespoon for sprinkling over the icing.
In a medium mixing bowl, whisk together the ground pistachio, flour, baking powder, baking soda, cardamom powder, and salt. Set aside.
Using a stand mixer or a hand mixer on low speed, cream the brown and granulated sugars with the egg. Add the Greek yogurt and mix some more.
Add the dry ingredients to the wet and mix until just combined. Slowly add rosewater, while stirring on a low speed and drizzle in the oil. Optional: Deepen the batter’s color by adding a drop or two of green food coloring.
Spray a 12-cavity doughnut pan with cooking oil. Scoop the batter into a large sealable plastic bag and cut a hole on one of the bottom corners to form a makeshift “piping bag.” Fill each mold three-quarters of the way.
Bake for 15 minutes, or until a toothpick inserted in the center comes out clean.
Remove from the oven. Place the doughnuts on a wire rack and let them cool completely.
To make the glaze, whisk together powdered sugar, milk, and rosewater in a small bowl. Add a drop or two of red food coloring for a baby pink shade.
Dunk each doughnut down into the bowl of icing, twisting and turning to form a thick, even layer. Sprinkle with reserved ground pistachios and fresh rose petals. Allow the glaze to set before serving.