Persian "Matzo Balls" With Chickpeas And Chicken (Gondi)
Serves: 6
Olin Prosacco
1 January 1970
Based on User reviews:
51
Spice
55
Sweetness
51
Sourness
38
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1
Egg3 cloves
Garlic (minced)2 tsps
Ground Cardamom1 tsp
Ground Turmeric2 tbsps
Grapeseed Oil1
Sea Salt2 cups
Chickpea Flour450 g
Ground Chicken8 cups
Chicken1 large
Carrot (thinly sliced)Directions:
1
Stir in the lemon juice just before serving
2
Divide the gondi among soup bowls, ladle the broth over the top, and serve
3
To make the matzo balls, puree the onions in a food processor
4
Transfer to a large bowl, and whisk in the egg, garlic, cardamom, turmeric, oil, 2 teaspoons salt, and several grinds of pepper
5
Mix in the chickpea flour and chicken to form a thick paste
6
Cover and store the dough in the refrigerator for at least 4 hours, or up to 24 hours, to firm up
7
Wet your hands with cold water and break off walnut-size pieces of the dough
8
Roll them into smooth balls, to make a total of 30 balls
9
In a large stockpot, bring the 12 cups stock and 2 teaspoons sea salt to a rapid boil
10
Carefully drop the dumplings into the stock
11
Turn down the heat to low, cover, and simmer for 50 minutes without opening the pot
12
When ready, the gondi will be firm in the center
13
Remove them with a slotted spoon
14
The cooking stock can be strained and used for the soup broth, or reserved for another use
15
In a second stockpot, combine the 8 cups stock, carrot, and chickpeas and bring to a boil
16
Pierce the limes several times with a fork and add them to the stock along with their soaking water
17
Lower the heat and simmer, covered, for 15 minutes
18
Add the herbs and season to taste with salt and pepper
19
To make the matzo balls, puree the onions in a food processor
20
Transfer to a large bowl, and whisk in the egg, garlic, cardamom, turmeric, oil, 2 teaspoons salt, and several grinds of pepper
21
Mix in the chickpea flour and chicken to form a thick paste
22
Cover and store the dough in the refrigerator for at least 4 hours, or up to 24 hours, to firm up
23
Wet your hands with cold water and break off walnut-size pieces of the dough
24
Roll them into smooth balls, to make a total of 30 balls
25
In a large stockpot, bring the 12 cups stock and 2 teaspoons sea salt to a rapid boil
26
Carefully drop the dumplings into the stock
27
Turn down the heat to low, cover, and simmer for 50 minutes without opening the pot
28
When ready, the gondi will be firm in the center
29
Remove them with a slotted spoon
30
The cooking stock can be strained and used for the soup broth, or reserved for another use
31
In a second stockpot, combine the 8 cups stock, carrot, and chickpeas and bring to a boil
32
Pierce the limes several times with a fork and add them to the stock along with their soaking water
33
Lower the heat and simmer, covered, for 15 minutes
34
Add the herbs and season to taste with salt and pepper
35
Stir in the lemon juice just before serving
36
Divide the gondi among soup bowls, ladle the broth over the top, and serve