Red Pepper Rice, Bulgur or Freekeh With Saffron and Chile

Preparation

1. Step 1

   Rub saffron between your fingers and place in a small ramekin. Cover with 1 tablespoon hot water. Set aside.

2. Step 2

   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.

3. Step 3

   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.

4. Step 4

   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.