Preheat your oven to 350°F (175°C) and grease and flour an 8-inch loaf or round cake pan.

In a medium bowl, combine all-purpose flour, baking powder, baking soda, ground cardamom, and salt. Whisk thoroughly.

In a large mixing bowl, cream together softened unsalted butter and granulated sugar for about 3-5 minutes until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

Stir in the orange zest, fresh orange juice, and yogurt or sour cream into the egg mixture.

Gradually fold the dry mixture into the wet batter using a spatula, being gentle to avoid overmixing.

Gently fold in half of the chopped pistachios into the batter.

Pour the batter into the prepared cake pan and sprinkle the remaining chopped pistachios on top.

Bake for 40-45 minutes until a toothpick comes out clean and the top is golden brown.

Let it cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.