If you love vibrant, fresh flavors balanced with creamy indulgence, then the Burrata & Burnt Oranges with Pistachios, Mint & Pomegranate Recipe is an absolute must-try. This dish is an exquisite combination of creamy burrata, sweet yet charred oranges, crunchy pistachios, and the jewel-like burst of pomegranate seeds, all lifted by mint’s refreshing zest and a sprinkle of aromatic spices. It’s the kind of recipe that feels both elegantly simple and decadently satisfying, perfect for impressing guests or treating yourself.
Ingredients You’ll Need
This recipe uses just a handful of simple, vibrant ingredients that come together to create a stunning flavor profile and beautiful presentation. Each component adds its own unique texture, color, and taste that make this dish sing.
- 1 orange or blood orange: Choose a ripe, juicy orange for sweetness and a bit of smoky char when burnt.
- Extra-virgin olive oil, for drizzling: Adds rich fruitiness and ties all the flavors together.
- 1/2 pound ball of burrata: The creamy star of the dish that melts in your mouth.
- 1/3 cup pomegranate seeds: These provide a fresh, tangy crunch and stunning pop of color.
- 1/4 cup pistachios, roughly chopped: Adds a salty, nutty crunch for textural contrast.
- 2 pinches nigella seeds: Provides a subtle onion-like flavor with a hint of earthiness.
- 1/2 tsp sumac: Delivers a lemony tartness that brightens up the dish.
- 1-2 pinches sea salt flakes: Enhances all the flavors to their fullest potential.
- Freshly ground black pepper, to taste: Adds a gentle heat to balance the sweetness.
- 1 handful fresh mint leaves, torn: Lends a refreshing herbal note that brightens every bite.
How to Make Burrata & Burnt Oranges with Pistachios, Mint & Pomegranate Recipe
Step 1: Preparing and Burning the Oranges
Start by slicing your orange into thick rounds or half-moons, whichever you prefer. Heat a skillet over medium-high heat and place the orange slices directly in the pan without any oil. Let them cook undisturbed for about 2–3 minutes, or until the edges turn a deep caramelized brown. This process adds a smoky sweetness that beautifully complements the creamy burrata.
Step 2: Arranging the Burrata
While the oranges are caramelizing, place your burrata on a serving plate. Gently tear it open so the creamy interior spills out a bit, inviting those flavors to mingle. Drizzle a little extra-virgin olive oil over the cheese to boost its rich texture and add a silky finish.
Step 3: Assembling the Salad
Arrange the burnt orange slices around and on top of the burrata. Sprinkle the roughly chopped pistachios and pomegranate seeds across the dish, distributing them evenly to pack every bite with crunch and jewel-like bursts of sweetness. Scatter the torn mint leaves generously for a fresh, herbal lift.
Step 4: Finishing Touches with Spices
Finally, sprinkle the nigella seeds and sumac over the top, adding layers of flavor with their unique earthiness and tanginess. Finish with a pinch of sea salt flakes and freshly ground black pepper to amplify all the natural flavors. A final drizzle of olive oil seals the deal.
How to Serve Burrata & Burnt Oranges with Pistachios, Mint & Pomegranate Recipe
Garnishes
For an extra touch of elegance, add edible flowers like nasturtiums or microgreens on top. A light scattering of additional pomegranate seeds right before serving adds delightful color contrast and freshness.
Side Dishes
This recipe pairs wonderfully with crusty artisan bread or warm pita to scoop up the luscious burrata and juicy oranges. For a more substantial meal, serve alongside grilled chicken or roasted vegetables for a Mediterranean-inspired feast.
Creative Ways to Present
Try serving this dish on a rustic wooden board or a crisp white platter for a striking contrast. You can also prepare individual portions in small bowls, layering ingredients for a visually stunning takeaway or party appetizer.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store the components separately for best results. Keep the burrata in an airtight container in the fridge and place the orange slices and nuts in separate containers to maintain their texture and flavor.
Freezing
Burrata and fresh oranges don’t freeze well due to their delicate texture and high water content, so it’s best to enjoy this dish fresh.
Reheating
Since this dish is designed to be consumed fresh, gentle warming of the burnt oranges in a pan can be done if necessary, but avoid overheating the burrata. Simply bring the burrata to room temperature before serving for the best creamy texture.
FAQs
Can I use regular oranges instead of blood oranges?
Absolutely! Regular oranges work beautifully and offer sweetness and tang, while blood oranges add a lovely color twist and slightly deeper flavor. Either choice will shine in this recipe.
Is there a substitute for nigella seeds?
If you don’t have nigella seeds on hand, try using black sesame seeds or even a light sprinkle of cumin seeds. The flavor will be slightly different but still delicious.
Can this dish be made vegan?
You can make a vegan version by substituting burrata with a plant-based creamy cheese or cashew cream. The rest of the ingredients remain the same and keep the vibrant flavor intact.
How important is the sumac in the recipe?
Sumac adds a bright, tangy note that really balances the creaminess of burrata and the sweetness of oranges. While optional, it’s highly recommended to get the authentic taste where each flavor pops.
What’s the best way to toast pistachios?
Toast the pistachios in a dry skillet over medium heat for 3–5 minutes until fragrant and slightly golden. Stir frequently to avoid burning, and let them cool before chopping to enhance their crunch and flavor.
Final Thoughts
Trust me when I say that trying the Burrata & Burnt Oranges with Pistachios, Mint & Pomegranate Recipe will brighten up your weeknights and elevate your entertaining game. It’s a dish that delivers beauty, taste, and a wonderful balance of textures all on one plate. Don’t hesitate to dive in and savor every delicious bite!
Print
Burrata & Burnt Oranges with Pistachios, Mint & Pomegranate Recipe
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 2 servings (adjustable to 2-4 servings)
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This vibrant and fresh recipe combines creamy burrata cheese with the unique flavor of burnt oranges, complemented by crunchy pistachios, fruity pomegranate seeds, and fragrant mint. Enhanced with a sprinkle of sumac, nigella seeds, and sea salt flakes, this dish offers a delicious balance of smoky, sweet, tangy, and nutty flavors making it perfect as an appetizer or light meal.
Ingredients
Produce
- 1 orange or blood orange
- 1 handful fresh mint leaves, torn
Dairy
- 1/2 pound ball of burrata
Nuts & Seeds
- 1/4 cup pistachios, roughly chopped
- 2 pinches nigella seeds
Fruits
- 1/3 cup pomegranate seeds
Pantry
- Extra-virgin olive oil, for drizzling
- 1/2 tsp sumac
- 1–2 pinches sea salt flakes
- Freshly ground black pepper, to taste
Instructions
- Prepare the Orange: Slice the orange or blood orange into thin rounds, making sure to retain the peel as it adds flavor and color.
- Burn the Orange Slices: Heat a skillet over medium-high heat. Once hot, place the orange slices directly into the pan and cook until the edges are caramelized and slightly burnt, about 2-3 minutes per side. This enhances the orange’s sweetness with a smoky depth.
- Assemble the Platter: Arrange the burnt orange slices on a serving plate. Tear the burrata ball into large chunks and place it atop the oranges.
- Finish with Toppings: Sprinkle the pomegranate seeds, chopped pistachios, and nigella seeds evenly over the burrata and orange. Dust with sumac for a tangy, lemony note. Drizzle lightly with extra-virgin olive oil, then season with sea salt flakes and freshly ground black pepper. Garnish with torn fresh mint leaves for a bright herbal finish. Serve immediately to enjoy the texture contrasts.
Notes
- Use a non-stick skillet or a well-seasoned cast iron pan to prevent oranges from sticking when burning.
- Burnt orange slices add a wonderful smoky-sweet flavor but monitor the heat carefully to avoid bitterness.
- Burrata should be served fresh and at room temperature for best creaminess.
- Sumac adds acidity and color – substitute with lemon zest if unavailable.
- This recipe works well as a starter or a light summery salad.
