Name: Skillet-Charred Broccoli with Sesame Seeds and Yogurt Sauce
Total time: 40 min
Ingredients: 1/4 cup plain whole-milk yogurt; 2 tablespoons tahini; 1 tablespoon lemon juice, plus lemon wedges for serving; Salt and pepper; 6 tablespoons extra-virgin olive oil; 1 1/2 pounds broccoli florets, cut into 2-inch pieces; 1 teaspoon ground cumin; 1/2 teaspoons ground coriander; 1 tablespoon sesame seeds, toasted

Why This Recipe Works

Charring broccoli gives it a deeply roasted, lightly smoky flavor and crispy edges. Using a heavy hand with extra-virgin olive oil—a full 6 tablespoons—was necessary to create supercrispy florets. Barely stirring the broccoli for the first portion of the cooking time allowed it to develop dark, frizzled edges. But stirring more frequently toward the end of cooking ensured that all the pieces were equally browned and tender. Cumin and sesame seeds added earthiness. A yogurt sauce, bumped up with lemon and tahini, provided a tangy, creamy contrast.

Before You Begin

The skillet may look very full when you add the broccoli to it in step 2, but the pieces of broccoli will shrink as they cook. In step 3, the broccoli pieces will begin to look very dark; this is OK. Toast the sesame seeds in a dry skillet over medium heat until fragrant (about 1 minute), and then remove the skillet from the heat so the seeds won't scorch.

Instructions

Whisk yogurt, tahini, lemon juice, ¼ teaspoon salt, and ⅛ teaspoon pepper together in bowl; set aside.

Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add broccoli, cumin, coriander, ¾ teaspoon salt, and ¼ teaspoon pepper and stir to combine. Cook until broccoli is dark brown and crispy in spots, about 15 minutes, stirring every 5 minutes.

Continue to cook until broccoli is tender and well charred, 6 to 8 minutes longer, stirring once every 2 to 3 minutes as needed. Transfer broccoli to platter. Season with salt and pepper to taste. Drizzle with yogurt sauce, sprinkle with sesame seeds, and serve, passing lemon wedges separately.