Ingredients:
1 cuptoasted, unsalted, shelled pistachios
1 1/2 cupsheavy cream
3 blood oranges
2 cupsplain 2% fat Greek yogurt
1 1/2 cupsgranulated sugar
2 teaspoonsrose water
1/4 teaspoonground cardamom
1/4 teaspoonkosher salt
1/2 cuppomegranate molasses
Unsalted butter or coconut oil, for greasing
Seeds from 1 (9-ounce) pomegranate (about 1 cup)
1 to 2 tablespoonshoney, plus more as needed
Directions:
Line a loaf pan with parchment paper, so that the parchment hangs over all 4 sides of the pan. (You’ll need one long narrow piece to cover the bottom, and one long wide piece to cover the sides.) Coarsely chop the pistachios and scatter them evenly over the bottom of the pan.
Whip the heavy cream in a large bowl to form stiff peaks and set aside in the refrigerator.
Zest the blood oranges into a large bowl, saving the oranges for the compote. Whisk the yogurt, sugar, rose water, cardamom, and salt into the bowl with the orange zest and beat until the sugar dissolves. Gently fold in the whipped cream with a spatula just until it’s incorporated but still has airiness and height. Finally, drizzle the pomegranate molasses on top, then swirl it in, so you can see bands of red running through the cream.
Pour the semifreddo mixture into the prepared loaf pan without disturbing the pistachios on the bottom. Grease a piece of parchment paper with a little butter or coconut oil and lay it on top to cover. Freeze until firm, at least 8 hours or overnight. You can wrap the pan tightly in plastic wrap and store in the freezer for up to one month.
To make the compote, peel then dice the oranges. Transfer the oranges and all the juices to a fine-mesh sieve placed over a large bowl. Whisk 1 tablespoon of the honey into the orange juice until it dissolves, then stir into the diced orange and the pomegranate seeds. Add the remaining tablespoon of honey (or more) to taste.
To serve, remove the parchment from the top of the semifreddo. Fill a glass with hot water. Dip a butter knife into the water and run it along the inside edges of the pan to loosen it from the sides. Invert the pan onto a cutting board and pull off the remaining parchment paper. Dip a chef’s knife into the hot water, wipe it dry, and cut the semifreddo into about 1-inch-thick slices. Serve immediately, with a few spoonfuls of compote over each serving.