Persian Cake - from the "Book Club Cook Book"

Kolucheh Yazdi (Cake)

	4 eggs, well beaten
	1 cup sugar
	3/4 cup (1 and 1/2 sticks) unsalted butter, melted
	2 cups all-purpose flour
	1 cup plain yogurt
	1 teaspoon baking powder
	1 teaspoon baking soda
	1/2 teaspoon ground cardamom
	1 tablespoon rosewater (vanilla can be used instead, but the rosewater gives
	it a unique Persian flavor)
	1 cup raisins
	1/2 cup slivered blanched almonds
	4 teaspoons chopped pistachio nuts

1. In a large bowl, combine the eggs sugar, and butter. Mix well. 
Gradually add the flour, mixing after each addition. Add the yogurt and mix well.

2. In a separate bowl, combine the baking powder, baking soda, cardamom, and rosewater. 
Add to the flour mixture and let the dough rest, covered, for 1 hour.

3. Preheat oven to 325 degrees F. Stir the raisins and almonds into the dough. 
Transfer the mixture into a 13x9x2-inch baking pan, sprinkle pistachios over the top, 
and bake 25-30 minutes, until golden brown. Allow to cool in the pan, then cut into squares.

Yield: 10 to 12 servings
Serve with hot coffee or tea.