Sauteed Fennel with Almonds, Raisins, and Saffron

Ingredients

• Coriander seed

  Spices

  2 tsp or 4g

• Raisins

  Seedless

  ¼ cup (not packed) or 36g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Fennel

  Bulb, raw

  2 bulb or 468g

• Chervil

  Spices, dried

  1 tbsp or 2g

• Almonds

  Nuts, blanched

  ¼ cup whole kernels or 36g

• Orange zest

  ½ tsp or 1g

• Orange juice

  ¼ cup or 62g

• Saffron

  Spices

  1 tbsp or 2g

• Garlic

  Raw

  10 clove or 30g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

Directions

1. Finely chop the garlic.
2. Slice fennel lengthwise 1/4 inch thick. Coarsely crush almonds by firmly rolling over them with a rolling pin.
3. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then saut 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 saut until raisins start to plump, about 2 minutes.
4. Stir in cilantro just before serving at room temperature.

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