Braised Fennel with Saffron

4 tablespoons of olive oil
1 garlic, clove
1/2 of a dried red chili
2 large fennel bulbs, thinly sliced
Salt to taste
Freshly ground black pepper to taste
1/2 cup of vegetable broth
1 teaspoon of saffron
sesame seeds, toasted

Heat the oil in a large saucepan.

Add the garlic and the chili. Saute for a few minutes.

Add the fennel and saute until they begin to color.

Season with salt and pepper.

Add the broth. Allow the mixture to cook over low heat. In a small bowl, dissolve the saffron in a few teaspoons of the broth. Add the dissolved saffron to the fennel.

When the fennel begins to turn yellow, raise the heat and allow the cooking liquid to evaporate.

Transfer the fennel to a serving plate and garnish with the sesame seeds.

Serve immediately.