Recipe

Sauted Fennel With Almonds Raisins And Saffron Recipe

	Asheats / All my dishes 5 months ago Found this on epicrious.com, cooked it for a dinner party, a 6-course meal; and by the end of everything people were still raving about this salad. the flavors are delicate yet bold, and the textures are prefect! This recipe is gold! Prep:15m Cook:15m Servings:4	Asheats
	moroccan fennel quick beautiful

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Ingredients

2 fennel bulbs (fronds discarded)

¼ cup whole almonds, lightly toasted

¼ cup extra-virgin olive oil

10 garlic cloves, minced

¼ cup golden raisins

2 tsp whole coriander seeds (can use ground coriander)

½ tsp orange zest

¼ cup FRESH orange juice

Pinch of saffron, crumbled

½ cup cilantro, chopped

Directions

Slice the fennel lengthwise ¼ inch thick. Coarsely crush the almonds, by placing them in a bag and rolling over them with a rolling pin.

Heat oil in a heavy 12-inch skillet over medium-high heat until it shimmers, then sauté the fennel with the garlic, ½ tsp salt, and ½ tsp pepper until crisp-tender, about 6 minutes. Stir in the almonds, raisins, coriander, zest, juice, and saffron; sauté until the raisins plump, about 2 minutes.

Stir in cilantro, just before serving.

Serve at room temperature or just above.

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