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Sautéed 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']

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

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