Sautéed Fennel with Almonds, Raisins, and Saffron
A sophisticated Mediterranean-inspired dish combining crisp-tender fennel with toasted almonds, sweet raisins, and aromatic saffron. The orange zest and juice add bright citrus notes while fresh herbs provide a fragrant finish.
4 servings
15 min
Ingredients
- •2 bulbs fennel bulbs
- •¼ cup whole almonds
- •¼ cup extra-virgin olive oil
- •10 cloves garlic
- •¼ cup raisins
- •2 teaspoons coriander seeds
- •½ teaspoon orange zest
- •¼ cup orange juice
- •1 pinch saffron threads
- •½ cup cilantro
- •1 garnish fennel fronds and chervil leaves
Cooking Instructions
- 1.
Slice fennel lengthwise 1/4 inch thick. Coarsely crush almonds by firmly rolling over them with a rolling pin.
5 min
- 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.
8 min
- 3.
Stir in cilantro just before serving at room temperature.
2 min
