Sauteed Fennel with Almonds, Raisins, and Saffron

• 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.
2. 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 saute fennel with garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper until crisp-tender, about 6 minutes.
4. Stir in almonds, raisins, coriander, zest, juice, and saffron and saute until raisins start to plump, about 2 minutes.
5. Stir in cilantro just before serving at room temperature.

fennel bulbs, whole almonds, extravirgin olive oil, garlic, raisins, coriander seeds, orange zest, orange juice, saffron threads, cilantro, chervil leaves

Taken from www.epicurious.com/recipes/food/views/sauteed-fennel-with-almonds-raisins-and-saffron-243631 (may not work)