Dh was just instructing me in how to cut up a pomegranate - he's from Azerbaijan, says it's part of his culture and he was very strict about it.
He says: cut off the sticky out bit and then make two cuts around the pomegranate from the cut off section (quartering it) but being careful to only cut through the skin, not the seeds. Then you can pull it apart into four sections, supposedly without spilling any juice.
Do what bundle does - makes nice whacking sound and out come all the lovely seeds with the pip bit inside. Use them lots to add to salads or in a cous cous so Moroccan type vibe . Once saw someone add to a risotto but don't think it would work.