Ingredients

• 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

Instructions

1. Slice fennel lengthwise 1/4 inch thick. Coarsely crush almonds by firmly rolling over them with a rolling pin.
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.
3. Stir in cilantro just before serving at room temperature.