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My cookbook: "Tehran to New York"

On the Norouz day of 2020 spring, I finally published my book. The manuscript is titled: "Tehran to New York: A culinary bridge between Persian and Western cultures" and aims at presenting a unique blend of classic and contemporary Persian recipes, as well as samples of Western-style cuisine, offered in a Persian context. It is important to build bridges between cultures, and not walls. This book aims at constructing a bridge between the Persian and Western cultures. The book may be ordered here:
https://www.amazon.com/Tehran-New-York-culinary-cultures-ebook/dp/B0861H47GS/ref=sr_1_1?dchild=1&keywords=tehran+to+new+york&qid=1584810930&sr=8-1

Apple sauce poached chicken kofta

"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

To made kofta, combine all the ingredients and mix well.

Parboil and drain the rice like here.

Combine with the lentils and 1 TBSP of melted butter.

In a saucepan, add a couple of TBSPs of water and the rest of butter.

Transfer the rice and sprinkle with the spices. Steam for 30 minutes.  

To make the sauce, saute the apple slices and onion over low heat until caramelized. 

Add the vinegar, 1 cup of the stock and spices. Then, cooked for 15 minutes, with the lid on, over medium low heat. 

Blend the apple sauce.

Add the cream to the hot sauce.

Return the sauce to the saucepan and set over a very low heat. Poach the  kofta balls for 10 minutes.

The heat should be gentle, the sauce barely bubbling. 



The deconstructed version with silicone mold baked rice.

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