GONDI

Gondi is a traditional Persian soup made with chickpea dumplings, often served in a savory broth with herbs. The dumplings made from ground chicken, chickpea flour, and spices, simmered in flavorful stock, creating a rich and comforting dish. Gondi is popular for its hearty texture and wholesome fragment flavours.

Gondi (my version)

Persian Chickpea Dumpling Soup

Dumplings:

• 1 medium yellow onion, finely chopped

• 4 cloves of garlic, finely chopped

• 500 grams ground chicken

• 1 teaspoon ground cardamom

• 1 teaspoon ground turmeric

• 1 teaspoon salt

• 1 teaspoon ground black pepper

• 260 grams chickpea flour (adjust if necessary for consistency)

Broth:

• 2 pieces of bone-in chicken (such as thighs or drumsticks)

• 4 tablespoons chicken stock (or to taste)

• 250 grams mixed soup vegetables, finely chopped

• 1 tin (400 grams) of chickpeas, drained and rinsed

• 2 Limo Amani (dried lime), pierced and soaked in water for 30 minutes

Instructions for the Dumplings:

1. In a large mixing bowl, combine the ground chicken, onion, garlic, cardamom, turmeric, salt, and pepper. Mix thoroughly until everything is evenly incorporated.

2. Gradually add the chickpea flour to the chicken mixture and mix until the dough-like texture forms. If it feels too sticky, add a little more chickpea flour to reach a moldable consistency.

3. Wet your hands with cold water, then shape the mixture into small balls (roughly the size of golf balls) and place them on a tray.

4. Refrigerate the dumplings for 1 hour to firm up.

Instructions for the Broth:

1. In a large pot, add the bone-in chicken pieces and cover with about 3 liters of water. Bring to a boil, then reduce to a simmer for about 30 minutes to develop the broth.

2. Add the chicken stock, chopped vegetables, chickpeas, and the soaked Limo Amani to the pot.

3. Return the broth to a boil, then gently add the chilled dumplings one by one to the broth.

4. Lower the heat and simmer for about 30 minutes, or until the dumplings float and are cooked through. Taste the broth and adjust seasoning if necessary (more salt, pepper, or stock).

6. Serve hot, garnished with fresh herbs if desired.