Roasted Broccoli With Ancho Butter

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3 ancho chiles (about 1 1/2 ounces)

Boiling water

1/4 cup extra-virgin olive oil

1/4 cup pine nuts

4 large garlic cloves, thinly sliced

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1 1/2 sticks (6 ounces) unsalted butter, softened


Three 1 1/2-pound heads of broccoli, cut lengthwise into large spears, stalks peeled

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