Steep the saffron threads in 100 ml of hot water for 10 minutes.

Finely chop the onion, shallot, and fresh ginger.

Season the 6 meat chops with salt, black pepper, smoked paprika, granulated garlic, and dried oregano.

Heat the cooking oil in a large pan over medium-high heat.

Sear the seasoned meat chops for 3 to 4 minutes per side until browned.

Add the chopped onion and brown sugar to the pan with the chops.

Cook for 5 minutes, stirring until the onion softens and caramelizes.

Heat a separate saucepan with a little cooking oil over medium heat.

Add the shallot and ginger, then sauté for 2 minutes until fragrant.

Add the rice and stir for 1 minute to coat the grains.

Pour in the saffron infusion and the 250 ml of water.

Cover the saucepan and simmer the rice for 15 minutes until tender.

Rest the rice off the heat for 5 minutes, then fluff it with a fork.

Serve the saffron rice topped with the caramelized spiced meat chops.