Preheat the oven to 350°F with a rack in the center. Lightly grease an 8" round pan that’s at least 2" deep. , To make the pistachio cake: In the bowl of a food processor, combine the pistachios, sugar, salt, and orange zest. Pulse until the nuts are ground and the mixture is a fine, uniform powder, about 30 seconds. , Add the eggs, one at a time, pulsing to combine after each addition.  , With the food processor running, slowly add the olive oil, orange juice, and rose water and process until fully combined. Stop and scrape down the sides of the bowl with a spatula as needed. , Add the flour and baking powder and pulse until incorporated. Transfer the batter to the prepared pan and spread evenly. , Bake the pistachio cake for 35 to 40 minutes, until the edges are pulling away from the sides of the pan, the top feels set, and a toothpick or thin knife inserted into the center comes out clean. , Remove the cake from the oven and allow it to cool in the pan for 20 minutes before turning it out onto a wire rack to finish cooling. , To finish the cake: In a small bowl, combine the confectioners’ sugar and salt. Add 4 teaspoons of the pomegranate juice and stir until smooth; add additional juice, 1/2 teaspoon at a time, until the glaze is thin enough to pour over the cake (it should have the consistency of molasses).  , Place the cake, bottom side up, on a serving plate. (This gives you a perfectly flat surface for glazing.) Pour the pomegranate glaze over the top of the cake and use a small offset spatula to spread it evenly, letting it drip down the sides. Garnish with pomegranate seeds, if desired.  , Storage information: Store any leftover pistachio cake, covered, at room temperature for several days. Freeze the unglazed cake for up to 2 months; freezing the glazed cake is not recommended.