Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
Step 2: In a medium bowl, whisk together the fine semolina, ground pistachios, baking powder, and salt.
Step 3: In a large mixing bowl, cream the softened butter and 1 cup of sugar until the mixture is light and fluffy.
Step 4: Add the eggs one at a time, beating well after each addition, then stir in the Greek yogurt.
Step 5: Gradually fold the dry semolina mixture into the wet ingredients until just combined.
Step 6: Pour the batter into the prepared pan and bake for 35-40 minutes, or until a skewer inserted into the center comes out clean.
Step 7: While the cake is baking, prepare the syrup by combining water, 1 cup sugar, and lemon juice in a small saucepan. Bring to a boil, then simmer for 10 minutes. Remove from heat and stir in the rosewater. Let the syrup cool completely.
Step 8: Remove the cake from the oven and immediately pour the cooled rosewater syrup over the hot cake.
Step 9: Sprinkle the crushed pistachios over the top and allow the cake to cool in the pan for at least 2 hours to fully absorb the syrup before slicing.