Sautéed Fennel with Almonds & Currants - SippitySup

Ingredients

• 2 pounds very small fennel bulbs
• ¼ cup extra-virgin olive oil
• 8 cloves garlic, peeled and minced
• ½ teaspoon sea salt
• ½ teaspoon freshly ground balck pepper, to taste
• ¼ cup almonds, very lightly crushed
• ¼ cup dried currants
• 2 teaspoons whole coriander seeds
• 1 teaspoon orange zest
• ¼ cup fresh orange juice
• 1 pinch saffron threads
• ¼ cup cilantro leaves
• fennel fronds, roughly chopped as garnish