|4 oranges, preferably seedless||seeds from 1 pomegranate|
|1-2 tbsp honey||small handful of chopped, shelled, and skinned pistachios (optional)|
|1-2 tbsp rose flower water, to taste||handful of small mint leaves, for garnish|
|good pinch of ground cinnamon|
Slice off the top and bottom from each orange and place them on a cutting board. Carefully slice off the skin and pith, leaving as much flesh as possible, and following the curve of the orange so you maintain their shape. Thinly slice the oranges crosswise, discarding any seeds. Arrange the slices on a serving plate, and drizzle with any juices from the cutting board.
Next, drizzle the orange slices with the honey and rose-water, and sprinkle with the cinnamon. Scatter the pomegranate seeds and pistachios over the top, then garnish with the mint leaves and serve.
Use a 4oz (115g) package of fresh pomegranate seeds instead of seeding a fresh pomegranate.
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