Lamb Chops with Savory Raisin Rice
Put rice in a colander and rinse with cold water. Place in a bowl, cover with water and soak for 30 minutes. Drain in a colander. Dissolve saffron in a bowl with 4 tablespoons of boiling water. Heat 4 tablespoons of butter in a large pot. Put cinnamon, cardamom pods, cloves and bay leaves into it and saute for 2 minutes on medium heat. Add currants and saute, stirring, for 3 minutes. Add saffron, almonds, and sugar and mix well. Season with salt. Add 3/4 liters (approximately 3,5 cups) of water and rice and bring to a boil. Cover and cook on very low heat for about 20 minutes until rice is tender and all liquid has absorbed. Remove bay leaf, cardamom and cloves. Season to taste.
Brush lamb chops with oil. Season with salt and pepper and cook on hot grill for about 1-2 minutes per side. Serve chops accompanied by rice.