Sauted Fennel With Almonds Raisins And Saffron |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Found this on , 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! Read more ! This recipe is gold! Ingredients:
2 fennel bulbs (fronds discarded) |
1/4 cup whole almonds, lightly toasted |
1/4 cup extra-virgin olive oil |
10 garlic cloves, minced |
1/4 cup golden raisins |
2 tsp whole coriander seeds (can use ground coriander) |
1/2 tsp orange zest |
1/4 cup fresh orange juice |
pinch of saffron, crumbled |
1/2 cup cilantro, chopped |
Directions:
1. Slice the fennel lengthwise 1/4 inch thick. Coarsely crush the almonds, by placing them in a bag and rolling over them with a rolling pin.
2. Heat oil in a heavy 12-inch skillet over medium-high heat until it shimmers, then sauté the fennel with the garlic, 1/2 tsp salt, and 1/2 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.
3. Stir in cilantro, just before serving.
4. Serve at room temperature or just above.
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