📝 About This Recipe
Gondi is the quintessential jewel of the Persian Jewish Shabbat table, representing a beautiful fusion of aromatic spices and soul-warming comfort. These tender, nutty dumplings are crafted from a delicate blend of ground chicken and toasted chickpea flour, simmered in a vibrant, saffron-infused broth that perfumes the entire kitchen. It is a dish that speaks of heritage, offering a unique texture that is light yet satisfying, and a flavor profile that balances earthy cumin with the floral luxury of saffron.
🥗 Ingredients
For the Gondi Dumplings
- 1 lb Ground Chicken or Turkey (thigh meat preferred for better moisture)
- 1.5 cups Toasted Chickpea Flour (Nokhodchi) (sifted to remove lumps)
- 2 large Yellow Onion (very finely grated and juice partially drained)
- 1 tablespoon Ground Cumin
- 1.5 teaspoons Ground Cardamom (freshly ground provides the best aroma)
- 1 teaspoon Turmeric Powder
- 1.5 teaspoons Kosher Salt
- 1/2 teaspoon Black Pepper
- 2 tablespoons Neutral Oil (such as avocado or vegetable oil)
For the Saffron Broth
- 8 cups Chicken Stock (high quality or homemade)
- 1 medium Yellow Onion (thinly sliced)
- 1 teaspoon Turmeric Powder
- 1/2 teaspoon Saffron Threads (bloomed in 2 tbsp warm water)
- 1 cup Canned Chickpeas (rinsed and drained)
- 2 tablespoons Olive Oil
- 2 pieces Dried Limes (Limoo Amani) (pierced with a fork)
👨🍳 Instructions
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1
Grate the two large onions into a fine mesh sieve. Press gently with a spoon to remove about half of the liquid, leaving the pulp moist but not soaking wet.
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2
In a large mixing bowl, combine the ground chicken, grated onion pulp, chickpea flour, ground cumin, cardamom, turmeric, salt, pepper, and 2 tablespoons of oil.
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3
Knead the mixture by hand for at least 5-8 minutes. This is the secret to a light Gondi; the kneading develops a smooth, elastic texture that prevents the dumplings from falling apart.
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4
Cover the bowl with plastic wrap and let the mixture rest in the refrigerator for at least 30 minutes to allow the chickpea flour to hydrate.
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5
While the meat rests, prepare the broth. Heat olive oil in a large stockpot over medium heat and sauté the sliced onion until translucent and golden.
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6
Stir in 1 teaspoon of turmeric and cook for 1 minute until fragrant. Pour in the chicken stock and add the whole chickpeas and pierced dried limes.
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7
Bring the broth to a gentle boil, then reduce heat to low. Stir in the bloomed saffron water and season with salt and pepper to taste.
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8
Remove the Gondi mixture from the fridge. Wet your hands slightly with cold water to prevent sticking.
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9
Scoop about 2-3 tablespoons of the mixture and roll it into a smooth ball, roughly the size of a large lime or a golf ball.
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10
Gently drop the dumplings into the simmering broth one by one. Do not crowd the pot; they should have room to float.
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11
Cover the pot partially and simmer gently for 45-50 minutes. The dumplings will expand slightly and absorb the golden hues of the broth.
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12
Check one dumpling by cutting it in half to ensure it is cooked through and the texture is uniform. Serve hot in deep bowls.
💡 Chef's Tips
For the fluffiest Gondi, use ground chicken thigh instead of breast; the higher fat content is essential for tenderness. If the mixture feels too sticky to roll after resting, add 1-2 more tablespoons of chickpea flour, but be careful not to overdo it or they will become dense. Always use 'Nokhodchi' (toasted chickpea flour) found in Persian markets for the authentic nutty flavor; standard raw chickpea flour has a bitter edge. Never let the broth reach a rolling boil once the dumplings are added, as the agitation can cause them to break apart. Kneading is non-negotiable—it changes the protein structure to give the Gondi its signature 'bounce'.
🍽️ Serving Suggestions
Serve 2-3 dumplings per person in a shallow bowl with plenty of the golden saffron broth. Accompany with a side of Chelo (Persian steamed basmati rice) to soak up the flavorful liquid. Provide a plate of 'Sabzi Khordan'—fresh herbs like radish, mint, tarragon, and green onions—to cleanse the palate. Serve with a side of Torshi (Persian pickled vegetables) for a bright, acidic contrast to the earthy dumplings. A glass of iced Doogh (savory yogurt drink) with dried rose petals makes for a traditional and refreshing pairing.