Sautéed Fennel with Almonds, Raisins, and Saffron Recipe

Sautéed Fennel with Almonds, Raisins, and Saffron Recipe

  • 2 fennel bulbs (1 pound total), stalks discarded
  • 1/4 cup whole almonds (preferably Marcona), lightly toasted
  • 1/4 cup extra-virgin olive oil
  • 10 garlic cloves, finely chopped
  • 1/4 cup raisins
  • 2 teaspoons whole coriander seeds
  • 1/2 teaspoon grated orange zest
  • 1/4 cup fresh orange juice
  • Pinch of saffron threads, crumbled
  • 1/2 cup chopped cilantro
  • fennel fronds and chervil leaves
  1. Slice fennel lengthwise 1/4 inch thick. Coarsely crush almonds by firmly rolling over them with a rolling pin.
  2. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté fennel with garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper until crisp-tender, about 6 minutes. Stir in almonds, raisins, coriander, zest, juice, and saffron and sauté until raisins start to plump, about 2 minutes.
  3. Stir in cilantro just before serving at room temperature.
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