In a medium sauce pot, add 1 tbsp of oil and place over medium heat. Add the onion, saffron, and ¾ tsp salt. Cook, stirring often, until the onion has softened and is just starting to brown.

 Add the ginger and garlic and sauté for another minute, stirring often. 

Next add the rice and cook, stirring often, until the grains are all coated with oil and beginning to become translucent, about 2 minutes. Add the water, apricot, and raisins and stir to incorporate. 

Bring to a boil, cover, then lower the heat to maintain a simmer. Cook for 15 minutes then remove from the heat and let sit covered to rest for 10 minutes.

While rice is resting, add remaining 1 Tbsp oil to a large sauté pan and place over medium-high heat. Season the rib chops with the remaining ¾ tsp salt and add to the pan. Cook to your desired degree of doneness, turning every minute or so. For medium-rare doneness takes about 5-6 minutes total. When the chops are done remove them to a platter to rest.

Turn the heat down to medium and add the shallot. If the pan looks dry add another ½ Tbsp oil. Cook until the shallot has softened, about 2 minutes. Add the curry powder, stir to incorporate, and cook for about a minute.

Remove from the heat and add the lemon juice and the butter, stirring until the butter has just melted. Taste and add salt as needed.

*Note Some curry powders can be a bit astringent so you can add a pinch of sugar or a drop or two of honey to balance things out if necessary.

Add the 3 Tbsp chopped pistachios and cilantro to the rice and fluff with a fork. Divide the rice among plates and top with the chops. Drizzle some of the curry butter sauce over the chops and/or around the plates and sprinkle with some of the pistachio dust/crumbles. Enjoy!