Gondi
גונדי
Persian Jewish chicken-and-chickpea dumplings traditionally served in broth for Shabbat and holidays.
About this dish
Persian Jewish chicken-and-chickpea dumplings traditionally served in broth for Shabbat and holidays. The recipe here chooses one named variation from that wider tradition; household fillings, shapes and serving styles may differ.
Recipe
Persian Jewish chicken gondi
- 300 g ground chicken thigh
- 180 g coarse chickpea flour
- 1 onion (150 g), grated
- 3 tbsp neutral oil
- 60-100 ml water
- 1 tsp ground cardamom
- 1/2 tsp turmeric
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp salt
- 1/4 tsp pepper
Soup
- 1.8 L chicken broth
- 1 carrot, diced
- 1 celery stalk, diced
- 1
Use 300 g ground chicken thigh; 180 g coarse chickpea flour; 1 onion (150 g), grated and the listed remaining ingredients. Mix dumpling ingredients, starting with 60 ml water and adding more only for a soft shapeable mixture. Refrigerate covered 1-2 hours. Mince onion finely, start with lower water and mix evenly. Refrigerate covered so chickpea flour hydrates.
- 2
Soup: 1.8 L chicken broth; 1 carrot, diced; 1 celery stalk, diced. Simmer carrot and celery in broth 10 minutes. Form mixture into 16 loose balls with damp hands. Use a quiet simmer and shape equal balls lightly with damp hands.
- 3
Lower into broth and simmer very gently, partly covered, 45-60 minutes until chickpea flour is cooked and chicken reaches 74°C/165°F. Serve with broth. Do not boil hard or stir roughly. Cut one for cooked chickpea flour and measure poultry temperature, not just floating.
Note
Resting hydrates chickpea flour. Gondi are unwrapped meat-and-chickpea dumplings; do not pack the balls tightly.