Let's cook.
Preheat your oven to 350°F (175°C). Lightly grease an 8x8 inch baking pan.
In a large bowl, combine the semolina, granulated sugar, yogurt, vegetable oil, and baking powder. Mix until just combined, do not overmix.
Fold in 1/4 cup of chopped pistachios into the batter.
Pour the batter evenly into the prepared baking pan. Bake for 30-35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
While the cake bakes, prepare the syrup: In a small saucepan, combine the water and honey. Bring to a simmer over medium heat, stirring until the honey dissolves. Remove from heat and stir in the rosewater.
Once the cake is out of the oven, immediately pour the warm syrup evenly over the hot cake. The cake will absorb the syrup.
Let the cake cool completely in the pan before cutting into squares. Garnish with additional chopped pistachios before serving.
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