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1
Cut off about 1 inch from both ends of all 4 oranges; reserve the ends.
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2
Stand 1 orange cut-side down on a cutting board.
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3
Working from top to bottom, cut away the peel and pith.
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4
Cut the orange into 3 rounds, each about 3/4-inch-thick, transferring the rounds to a medium bowl as you work.
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5
Repeat with the remaining oranges.
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6
Refrigerate the slices until needed.
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7
Squeeze the juice from the reserved orange ends into a small saucepan.
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8
Add the orange zest, honey and any remaining juice from your cutting board, and bring to a boil over medium-high heat.
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9
Boil, swirling the pot occasionally, until syrupy, about 6 minutes.
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10
Toward the end, the surface will be covered with big brownish bubbles.
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11
You should have about 1/4 cup of syrup.
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12
Let cool to room temperature, about 25 minutes.
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13
Meanwhile, heat a small skillet over medium heat, add the pistachios and cook, tossing frequently until fragrant and toasted, about 4 minutes.
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14
Let cool, then chop.
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15
Whisk together the yogurt, half the syrup and the orange-blossom water in a medium bowl.
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16
In each of 4 shallow bowls, layer 3 orange slices with 1 tablespoon of the yogurt mixture, beginning with an orange slice and ending with yogurt.
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17
Drizzle the remaining orange syrup over the tops, sprinkle with pistachios and serve.
