Pork Scotch with Persian Spices Zereshk Polo and Barberries

Steps

1. Preheat BBQ hot plate or grill to high (if using). In a medium bowl, combine all Persian pork scotch ingredients (except pork) and mix well. Pat pork dry with paper towels, remove any extra sinew and fat and place into bowl with marinade. Set aside, at room temperature, to marinate for 10 minutes.
2. While pork marinates, prepare the rice. Heat butter and a drizzle of oil in a medium pot on medium heat and cook onion for 2–3 minutes, until softened. Add second measure of Persian spice mix and cook, stirring, for a further 30 seconds, until fragrant.
3. Add rice, water, lemon zest and salt to pot and bring to the boil. As soon as it boils, cover with a lid and reduce to lowest heat to cook for 14 minutes. Turn off heat, quickly add barberries and cover with lid to steam for 8 minutes. Do not lift lid again during steaming.
4. Separate lettuce leaves and roughly chop; slice spinach; use a vegetable peeler to peel carrot into long, thin ribbons, stopping when you reach core. Place all in a medium bowl with a olive oil and lemon juice and toss to combine. In a small bowl, combine mayonnaise and sweet spiced tomato relish.
5. Heat a drizzle of oil in a medium fry-pan on medium heat. Cook pork for 3–4 minutes each side, until golden and cooked through. Reduce heat if pork browns too quickly. Set aside, covered with foil, to rest for 5 minutes before slicing thinly against the grain.
6. To serve, spoon ¾ cup cooked zereshk polo onto plates and top with Persian pork scotch. Dollop over sweet tomato aioli and serve salad on the side.