Khorak-e Broccoli (خوراک بروکلی) — Persian-Style Broccoli

• 600 gBroccoli florets (cut into bite-size florets; include peeled sliced stems if tender)
• 240 mlWater (for steaming)
• 6 gFine sea salt (divided, plus more to taste)
• 30 mlExtra-virgin olive oil (2 tablespoons)
• 12 gGarlic (3 cloves, finely grated or minced)
• 30 mlFresh lemon juice (2 tablespoons, plus more to finish if desired)
• 2 tspLemon zest (finely grated, from 1 unwaxed lemon)
• 1 gBlack pepper (about 1/2 teaspoon, freshly ground)
• 30 gSlivered almonds (for garnish; lightly toasted)

Instructions

1. 1

   Prepare the broccoli: cut florets into even, bite-size pieces and slice any tender stems into 5 mm coins. Add 240 ml water to a wide pot and set a steamer basket inside. Bring to a boil over medium-high heat, then reduce to a steady simmer.

2. 2

   Steam the broccoli: spread broccoli in the steamer basket, cover tightly, and steam 6–8 minutes until bright green and just tender when pierced (still slightly crisp). Immediately transfer to a bowl and sprinkle with 3 g salt to season while warm.

3. 3

   Toast the garnish: while broccoli steams, heat a small dry skillet over medium heat. Add slivered almonds and toast 2–3 minutes, stirring constantly, until lightly golden and fragrant. Remove to a plate right away to prevent carryover browning.

4. 4

   Make the lemon-garlic dressing: in the same skillet off the heat, add olive oil and garlic. Return to low heat for 30–45 seconds, stirring, just until the garlic smells sweet (do not brown). Turn off heat and stir in lemon juice, zest, black pepper, and remaining 3 g salt.

5. 5

   Combine and finish: pour the warm dressing over the broccoli and toss gently for 30 seconds so it coats evenly. Taste and adjust with up to 10 ml extra lemon juice or a small pinch of salt. Serve warm or room temperature, topped with toasted almonds.