1. In a small bowl, combine 240ml vegetable broth with 0.1g saffron threads. Let steep for 10 minutes. 2. Heat 10ml olive oil in a large skillet over medium heat. 3. Add 50g diced onion and cook until translucent, about 3 minutes. 4. Add 6g minced garlic and cook for 30 seconds. 5. Add 50g diced red bell pepper and 50g diced yellow bell pepper. Cook for 3 minutes. 6. Add 50g diced tomatoes, 2g paprika, and 1g turmeric. Cook for 2 minutes. 7. Add 50g uncooked brown rice and stir to coat with the vegetable mixture. 8. Pour in the saffron-infused broth. Bring to a boil, then reduce heat to low. 9. Cover and simmer for 35-40 minutes, until rice is almost tender and most of the liquid is absorbed. 10. Add 120g chickpeas, 50g artichoke hearts, and 30g peas. 11. Cover and cook for another 5-10 minutes, until rice is tender and vegetables are heated through. 12. Season with 1g salt and 1g black pepper. 13. Serve garnished with 5g chopped parsley and 10g lemon wedge.