"Adas" means "Lentil" in the Persian language. Adas-polow is pilaf of mixed rice and lentils, often containing sweet ingredients such as dates, raisins, or apples. Presented here, is a modern twist to the classic with the addition of an apple cream sauce for poaching chicken kofta, to be served with the rice.
Ingredients:
Kofta:
1.1 Pounds (~500 gr) ground chicken breast, very cold
1 TSP salt
1/2 TSP white pepper
1/4 TSP garlic powder
2 TBSP onion powder
1 TSP Quatre épices
3 TBSP single cream
Apple sauce:
2 medium granny smith apples, thinly sliced
1 medium white onion
3 TBSP butter
1/2 TSP
Quatre épices
3 TBSP apple cider vinegar
1 1/2 cup chicken stock
1/2 cup single cream
Lentil pilaf:
2 cups Basmati rice
1 cup cooked French lentil
2 TBSP butter
Pinch of Quatre épices and a few saffron threads
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| To made kofta, combine all the ingredients and mix well. |
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| Parboil and drain the rice like here. |
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| Combine with the lentils and 1 TBSP of melted butter. |
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| In a saucepan, add a couple of TBSPs of water and the rest of butter. |
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| Transfer the rice and sprinkle with the spices. Steam for 30 minutes. |
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| To make the sauce, saute the apple slices and onion over low heat until caramelized. |
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Add the vinegar, 1 cup of the stock and spices. Then, cooked for 15 minutes, with the lid on, over medium low heat.
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| Blend the apple sauce. |
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| Add the cream to the hot sauce. |
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| Return the sauce to the saucepan and set over a very low heat. Poach the kofta balls for 10 minutes. |
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| The heat should be gentle, the sauce barely bubbling. |
The deconstructed version with silicone mold baked rice.
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