Romman Bi Nahna (pomegranate and Mint Cup)

Morocco. In a serving bowl, mix the pomegranate seeds with the yoghurt and the mint. Garnish with mint sprigs. Note: To minimize stains when peeling a pomegranate, fill a sink or large bowl with water. Hold the fruit under water, cut open the crown, score the skin lightly into quarters, and peel it away carefully. The seeds will sink to the bottom while the pith floats to the top. Pour off the water, drain the fruit, and proceed with the recipe. Serves 4.