Persian Gondi Recipe (Chicken & Chickpea Dumplings)
Gondi originated in the Iranian Jewish community, where it remains an important dish, particularly as a staple of Shabbat dinners. Shabbat, observed every Saturday, is a day of rest, holiness, and celebration. Gondi is also prepared for special occasions, such as holidays. It can be enjoyed as a side dish, appetizer, or entrée and is typically served with flatbread and fresh greens like mint.
Prep Time 10 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 10 minutes mins
Course Soup
Cuisine Iranian
Servings 6
Calories 778 kcal
- Ground chicken – 1 lb
- Chicken legs - 4
- Chickpea flour – 6 oz.
- Yellow onion grated - 1
- Yellow onion peeled, quartered - 1
- Flavorless oil like canola – ¼ cup
- Breadcrumbs – 1 tbsp
- Canned chickpeas, rinsed – 16 oz.
- Bay leaves - 2
- Cumin – ½ tsp
- Turmeric – ½ tsp
- Cumin seed – 1 tsp
- Salt and pepper - to taste
Bring 6 cups of water and the chicken legs to boil. As foam builds, skim the top with a slotted spoon.
Lower the heat to a simmer then add the cumin seed, ¼ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon turmeric, bay leaves, and the quartered onion.
Let the chicken simmer for 20 minutes.
After 20 minutes discard the bay leaves and the quartered onion.
In the meantime, mix the ground chicken, grated onion, ½ cup water, ¼ cup oil, breadcrumbs, ground cumin, ¼ teaspoon turmeric, salt, pepper, and chickpea powder.
Mix thoroughly without over-mixing. The mixture should be soft and elastic.
When the chicken broth is ready, remove the chicken from the pot. Bring the water back to a rolling boil.
Make golf ball sized balls from the ground chicken mixture.
Add them to the boiling broth.
Add the chickpeas to the broth.
Bring back to a boil.
Add the chicken back to the pot.
Lower the heat and simmer for 30-40 minutes.
Calories: 778kcalCarbohydrates: 38gProtein: 71gFat: 37gSaturated Fat: 8gCholesterol: 299mgSodium: 489mgFiber: 9gSugar: 8g
Keyword Persian Gondi Recipe (Chicken & Chickpea Dumplings)