Heat the oven to 430°F (220°C). Generously grease a 9-inch/22 cm springform pan with butter.

Place the kadaif in a large bowl and gently pull apart the strands with your fingers. Drizzle with the melted butter and toss until evenly coated. Press half the mixture firmly into the bottom of the prepared pan in an even layer, taking care to compress it well. Reserve the remaining kadaif.

Bake the base until golden and crisp, about 10 minutes. Remove from the oven and lower the temperature to 355°F (180°C).

In a large bowl, whisk together the eggs and sugar until pale and thick, about 1 minute. Add the ricotta, yogurt, and flour, and whisk until smooth and uniform. Pour the filling over the baked kadaif crust.

Take the reserved kadaif and arrange it along the inner sides of the pan to form a ring or crown. Gently press it into the filling so it adheres but still stands above the surface.

Bake until the filling is set and puffed slightly in the center, 45 minutes. Remove from the oven and dust the exposed kadaif with powdered sugar while still warm.

Let the tart cool at room temperature for 1 hour, then refrigerate for another hour before slicing. Garnish with crushed pistachios and dried rose petals just before serving.

The kadaif will be crisp on the first day. By the next day, it softens slightly, but the ricotta tart remains deeply satisfying.