Keyk Yazdi

Name: Keyk Yazdi (Cardamom and Rose Water Cupcakes)
Cuisine: Iranian
Ingredients: 2½ cups (310 g) whole wheat pastry flour; 2 teaspoons ground cardamom; 2 teaspoons baking powder; ¼ teaspoon baking soda; ¼ teaspoon salt; ½ cup (115 g) unsalted butter, gently melted; 1 cup (200 g) unrefined cane sugar; 2 large eggs; 1 cup (240 ml) plain whole milk yogurt; ¼ cup (60 ml) rose water; 1 tablespoon pistachios, finely chopped

Cardamom and Rose Water Cupcakes

Preparation info

Makes
12
cupcakes

Difficulty
Easy

Appears in

Bitter & Sweet

By Omid Roustaei and Lauren Ko

Published 2025

About

Keyk yazdi—named after the ancient city of Yazd—is to Iranians as chocolate cupcakes are to many Americans. For anyone with Iranian roots, this familiar treat stirs up sweet and tender emotions, often leading to nostalgic tales of enjoying keyk yazdi in Iran.

Ingredients

2½ cups (310 g) whole wheat pastry flour
2 teaspoons ground cardamom

Americas
Asia
United States
Iran
Yazd
Dessert
Vegetarian

Method

Preheat the oven to 350°F (180°C).

To prepare your muffin tins, lightly grease them with an oil spray or use cupcake liners.

In a large mixing bowl, combine the flour, cardamom, baking powder, baking soda, and salt and mix well.

In a separate large bowl, combine