Preheat oven to 180°.
Make sure the eggs are at room temperature. Place all eggs in a food processor (or use a hand mixer) and beat for 5 minutes until pale and creamy.
Add the sugar and beat for another 3 minutes.
Add the sunflower oil first and continue mixing briefly, then add the yogurt, cardamom and rose water one at a time.
Mix the flour with the baking powder and sift once. Now add the flour gradually to the dough and mix everything well.
Pour either into a silicone muffin tin or into small paper muffin cups and place in a muffin baking pan.
Garnish with chopped pistachios and rose petals or traditionally with only sesame seeds.
Place in the oven and bake for 25 - 30 minutes until golden, depending on the oven.
Let cool down.