Gondi
گوندی·(goon-dee)
The Modern Mehmooni (Weekend Feasts and Ta'arof)
If there is one dish that captures the soul of the Iranian-Jewish diaspora, it’s Gondi. These giant, golden dumplings were born out of Shabbat necessity—designed to simmer unattended for hours—but they endure because they are undeniably brilliant. The secret that makes you bite in and realize this is exactly what it tastes like in Tehran comes down to two things: roasted chickpea flour and a heavy hand with the cardamom. We're using a food processor to pulverize the onions and bring the dough together in minutes. Let it rest in the fridge while you're at work, drop them in a fragrant broth, and you've got an absolute masterpiece on a Tuesday night.
Before you start
Toast your own chickpea flour.
If you cannot find pre-roasted chickpea flour (Ard-e Nokhodchi) at a Middle Eastern market, buy standard garbanzo bean flour. Pour it into a dry skillet over medium heat and toast it, stirring constantly, for 5 to 7 minutes until it smells distinctly nutty and turns a shade darker. Let it cool completely before mixing your dough.
Ingredients
- yellow onion1 large
- ground dark meat chicken or turkey1 lb
- roasted chickpea flour1 1/2 cup
- neutral oil3 tbsp
- water1/4 cup
- ground cardamom1 tbsp
- ground cumin1 tsp
- ground turmeric2 tsp
- kosher salt4 tsp
- black pepper1/2 tsp
- chicken broth8 cup
- chickpeas15 oz
- dried Persian limes2 small
Method
- 01
Pulverize the onion.
Place the quartered onion into the bowl of a food processor fitted with the blade attachment and pulse until it is completely pulverized into a wet, fine pulp. Do not drain the juices; this liquid is crucial for hydrating the chickpea flour.
- 02
Build the dough.
Add the ground poultry, roasted chickpea flour, oil, water, cardamom, cumin, 1 teaspoon of the turmeric, 1 tablespoon (3 teaspoons) of the salt, and the black pepper to the processor. Pulse 10 to 15 times until the mixture forms a thick, uniform paste with a texture similar to soft modeling clay.
- 03
Rest and hydrate.
Transfer the mixture to a bowl, cover it tightly, and place it in the refrigerator for at least 1 hour, or up to 24 hours. Chickpea flour is thirsty and needs time to absorb the onion juices and spices so the dumplings don't disintegrate in the pot.
- 04
Prepare the golden broth.
In a large, wide Dutch oven or stockpot, bring the chicken broth to a rolling boil. Add the chickpeas, the remaining 1 teaspoon of turmeric, and the pierced dried limes. Season with the remaining 1 teaspoon of salt, adjusting to taste depending on the saltiness of your broth.
- 05
Shape the dumplings.
Remove the chilled dough from the fridge. With wet hands, scoop out tennis-ball-sized portions and roll them gently into smooth spheres; you should yield about 10 to 12 dumplings.
- 06
Drop and simmer.
Gently drop the Gondi into the boiling broth one by one. Once all the dumplings are in, reduce the heat to medium-low to maintain a gentle simmer, and cover the pot with a tight-fitting lid.
- 07
Wait it out.
Let the Gondi simmer undisturbed for 45 to 60 minutes. When they are ready, they will have puffed up slightly and will float at the top of the broth.
- 08
Serve hot.
Ladle the fragrant golden broth and chickpeas over the dumplings in deep bowls. Serve alongside warm flatbread and a platter of fresh herbs like mint, basil, and radishes.
Notes
Don't skimp on the fat.
Using 100% lean ground chicken breast will result in a dry, chalky dumpling. You need dark meat, like ground thighs or dark turkey, to keep the Gondi succulent during the long simmer.
From Cook Persian in America.