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rub saffron between your fingers and place in a small ramekin. cover with 1 tablespoon hot water. set aside. heat 3 tablespoons olive oil over medium heat in a deep, lidded skillet or a wide, lidded saucepan. add onion and cook, stirring often, until tender, about 5 minutes. add garlic and cook and stir until fragrant, about 30 seconds. add peppers and a generous pinch of salt and cook, stirring often, until tender, about 5 minutes. add chile, paprika, tomatoes and salt and pepper to taste and cook, stirring often, for about 5 minutes, until tomatoes have cooked down and softened a bit. add rice, bulgur or freekeh and stir to coat with tomato mixture. add saffron with its soaking water, water, more salt to taste, parsley and marjoram, and bring to a boil. cover, reduce heat to low and simmer 20 minutes, or until water has been absorbed. remove from heat, uncover and place a towel across the top of the pan. return lid and let sit for 10 minutes. serve hot, with remaining olive oil drizzled over the top.
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Controlled pour dispenser — drizzle olive oil without glugging
Premium saffron — paella, biryani, risotto Milanese
Premium cold-pressed EVOO — finishing, dipping, raw applications
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Controlled pour dispenser — drizzle olive oil without glugging
Premium saffron — paella, biryani, risotto Milanese
Premium cold-pressed EVOO — finishing, dipping, raw applications
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking