Sauteed Fennel with Almonds, Raisins, and Saffron

Ingredients

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Fennel

  Bulb, raw

  2 bulb or 468g

• Garlic

  Raw

  8 clove or 24g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Almonds

  Nuts, raw

  ¼ cup, whole or 36g

• Raisins

  Seedless

  ¼ cup (not packed) or 36g

• Coriander seed

  Spices

  2 tsp or 4g

• Orange zest

  ½ tsp or 1g

• Orange juice

  ¼ cup or 62g

• Saffron

  Spices

  1 tbsp or 2g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

Directions

1. Finely chop the garlic. Slice fennel lengthwise into 1/4 inch thick pieces. Coarsely crush the almonds by rolling over them with a rolling pin.
2. Heat the olive oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté the fennel with garlic, salt, and pepper until crisp-tender, about 6 minutes.
3. Stir in the almonds, raisins, coriander, orange zest, orange juice, and saffron. Sauté until the raisins start to plump, about 2 minutes.
4. Stir in the fresh chopped cilantro just before serving.