Braised Tenderstem® broccoli with Red Pepper and Dill by Yasmin Khan

Braised Tenderstem® broccoli with Red Pepper and Dill by Yasmin Khan

Yasmin Khan takes inspiration from Istanbul for this quick-to-prepare dish that will whisk you off to Turkey from the comfort of your very own kitchen!

Yasmin said: “Turkish cuisine features an array of vegetable dishes that are simply cooked, doused with olive oil and then served at room temperature. These dishes are called 'zeytinyağlılar' which means ‘those with olive oil’.

“This is a delightful version of a Tenderstem® broccoli 'zeytinyağlılar' made with sweet peppers and red onions. Adding a pinch of Turkish pul biber (also known as Aleppo pepper) at the end of the recipe isn’t strictly essential, but adds a comforting, warming, heat to the final dish.”


Preparation time

10 minutes

Cooking time

15 minutes



Dietary requirements

  • Gluten free
  • Vegetarian

Nutritional information per serving

  • kcal 124
  • Fat 8.5g
  • Saturates 0.8g
  • Carbs 7.7g
  • Sugars 6.3g
  • Fibre 4.3g
  • Protein 3.3g
  • Salt 0.9g


  1. Place a saucepan over a medium heat and add the oil. Add the garlic and fry for a couple of minutes, then add the onion and stir well. Reduce the heat to low, place a lid on the saucepan and cook for 4-5 minutes.

  2. When the onion has softened, add the chopped red pepper, dill, lemon juice, sugar, salt and a generous grind of pepper. Stir again and then cover and leave to cook for a further 5 minutes.

  3. Finally, add the Tenderstem® broccoli and stir through 3 tbsp water. Cover and steam for about 4 minutes until the Tenderstem® broccoli is just cooked through but still has some bite.

  4. Taste to adjust the seasoning with salt and black pepper, then transfer to your serving dish, drizzle with some extra virgin olive oil and finish with a sprinkling of pul biber (Turkish red pepper flakes) or other mild chill flake (if using).

Yasmin Khan

Yasmin Khan is an author of two critically acclaimed books, The Saffron Tales and Zaitoun and is famous for her take on Palestinian cooking.

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