Pistachio-Cardamom Pound Cake with Lemon Glaze and Indian Railway Chai Tea

Preheat oven to 425 degrees F. Spread pistachios and almonds on a baking pan and toast until browned, about 5 minutes, turning once halfway through. Transfer pan to a wire rack and cool. In a food processor, pulse nuts until finely ground; set aside. Reduce oven to 350 degrees F.

Grease an 8 1/2- by 4 1/2-inch loaf pan with ghee. Line with parchment paper, then grease parchment with butter. Set pan aside.

In a liquid measuring cup, whisk together eggs and vanilla; set aside. In a medium bowl, whisk together flour, cardamom, baking powder, and 1/4 teaspoon salt; set aside.

In a large bowl, using an electric mixer set on high, cream ghee and sugar until airy. Drizzle in egg-vanilla mixture, a little at a time, mixing between additions and scraping bowl as needed. Alternate adding flour mixture and 1/2 cup milk, starting and ending with flour mixture, mixing until batter is just combined. Fold reserved pistachios/almonds into batter. Pour into prepared pan.

Bake until golden brown and a toothpick inserted into center comes out clean, 45 to 55 minutes. Cool in pan, about 10 minutes. Remove cake from pan and transfer to a wire rack to cool completely.

Meanwhile, whisk yogurt, icing sugar and lemon juice together (add a splash of milk if glaze if too thick). Using a spatula, spread glaze on top of cake, allowing glaze to drip down sides. Let glaze set, about 20 minutes.

Bring water, cloves, cinnamon, and cardamom to a boil; let stand as long as possible. Then add tea and let steep. Add milk to the tea-spice mixture and heat but do not boil. When hot, strain and add sugar. Stir and keep hot.