Preheat the oven to 375°F or 190°C.
Rub the turkey breast liberally with the olive oil and salt and pepper. Place in a deep roasting dish.
In a small bowl, mix together the pomegranate molasses, honey, lemon juice and cumin. Whisk to thoroughly combine.
Roast the turkey for about an hour, brushing the breast with the pomegranate mixture every 15 minutes.
Once the turkey has reached an internal temperature of 165°F or 75°C, remove it from the oven, lightly cover it with tinfoil and set aside to rest.
After around 15 minutes, remove the foil and slice the breast evenly.
Serve sprinkled with chopped pistachios, pomegranate seeds and fresh coriander.
