Broccoli with Yogurt

How to prepare broccoli with yogurt

1. For the aromatic mixture, heat the oil in a not very large pan. Add the onion cut into slices and saute over medium heat (it should sizzle gently), stirring frequently. Sprinkle with a little salt. The onion should become golden and brown nicely in places, this time we're aiming for that sweet fried onion taste.
2. Add the chopped parsley and saute for 1 more minute.
3. Add the ginger paste and crushed garlic and saute for 30 seconds, just until you smell a pleasant aroma coming from the pan.
4. Remove the pan from heat, add the ras el hanout powder and stir. Transfer the mixture to a small bowl, don't leave it in the pan if you're not using it immediately (if you're not synchronized with the baked broccoli), because it will burn and become bitter.
5. Break the broccoli into florets and then cut each floret into 2-3 slices, so you get not very large pieces (1-2 bites). Small florets can be left whole. Sprinkle with salt, pour 1 tablespoon of oil and mix well.
7. Spread them on a baking tray lined with baking paper. The broccoli should be in a single layer, not overlapping.
8. Put the tray in the oven at 220C/430F for 6 minutes. I used the extra-browning program (heat from top and bottom, but with the top more intense), but if you don't have something similar, the standard top-bottom setting is fine. After 6 minutes the broccoli will be lightly browned here and there, but still crispy. You can leave it a bit longer if you check it and don't like it so crispy, but don't leave it until it softens and loses its color.
9. Remove the broccoli from the oven and pour the aromatic mixture over it, directly in the baking tray. Grind black pepper. Mix very well until the mixture is evenly distributed. Taste for salt now and add more if needed.
10. Spread the yogurt on a wide platter (or 2 large plates) and place the broccoli in a mound on top. Serve warm or at room temperature. It's also good after sitting for a few hours, because the broccoli being cooked so lightly won't soften or develop an unpleasant color.

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