A take on my mother-in-law’s traditional Persian kotlet, pan-fried chicken and herb patties. A great way to sneak in veggies, too, with an optional handful of spinach!
Three quarters of a bunch of parsley goes into a pound of ground chicken, which sounds like far too much and is exactly right — the herbs are the dish here, not a garnish. The onions are grated rather than chopped and caramelized before anything else, so they melt into the patties instead of sitting in them as pieces. Let them cool before the egg goes in, then fry the patties until golden on both sides.
Gondi are Persian-Jewish chickpea-flour dumplings — Friday-night food, poached in chicken soup with carrot and dill. Pureed onion and ground chicken go into chickpea flour with cardamom and turmeric, and the dough then has to sit in the fridge for at least four hours to firm up enough to roll. Wet your hands before shaping or it sticks to everything. They simmer for fifty minutes with the lid on, and the instruction is to not open the pot — that trapped steam is what cooks them through.
Recipe loosely followed from @epicurious