Heat 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until the oil shimmers.

Sauté 1 bulb sliced fennel with 5 cloves chopped garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper until crisp-tender, about 6 minutes.

Stir in 2 tablespoons dried cranberries, 1 teaspoon ground coriander, zest and juice of 1 orange and a pinch of

crumbled saffron threads.

Sauté until dried cranberries begin to plump, about 2 minutes.

Remove from heat and let cool.

Just before serving, top with 1/4 cup crushed almonds and 1/2 cup chopped cilantro.

As seen in the Joy of Kosher with Jamie Geller Magazine

Purim 2014

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