Persian “Gondi”

Recipe loosely followed from @epicurious

 2 yellow onions
 1 egg
 3 cloves garlic, minced
 2 tsp ground cardamom
 1 tsp ground tumeric
 2 tbsp grapeseed oil
 Sea salt
 Pepper
 2 cups chickpea flour
 1 lb ground chicken/turkey
 12 cups chicken/vegetable stock
 1 large carrot, thinly sliced
 1 bunch dill, cut finely

1

To make the matzo balls, puree the onions in a food processor. Transfer to a large bowl, and whisk in the egg, garlic, cardamom, turmeric, oil, 2 teaspoons salt, and several grinds of pepper. Mix in the chickpea flour and chicken to form a thick paste. Cover and store the dough in the refrigerator for at least 4 hours, or up to 24 hours, to firm up.

2

Wet your hands with cold water and break off walnut-size pieces of the dough. Roll them into smooth balls, to make a total of 30 balls.

3

In a large stockpot, bring the 12 cups stock and 2 teaspoons sea salt to a rapid boil. Carefully drop the carrots, dill, and dumplings into the stock. Turn down the heat to low, cover, and simmer for 50 minutes without opening the pot. When ready, the gondi will be firm in the center.

Ingredients

 2 yellow onions
 1 egg
 3 cloves garlic, minced
 2 tsp ground cardamom
 1 tsp ground tumeric
 2 tbsp grapeseed oil
 Sea salt
 Pepper
 2 cups chickpea flour
 1 lb ground chicken/turkey
 12 cups chicken/vegetable stock
 1 large carrot, thinly sliced
 1 bunch dill, cut finely

Directions

1

To make the matzo balls, puree the onions in a food processor. Transfer to a large bowl, and whisk in the egg, garlic, cardamom, turmeric, oil, 2 teaspoons salt, and several grinds of pepper. Mix in the chickpea flour and chicken to form a thick paste. Cover and store the dough in the refrigerator for at least 4 hours, or up to 24 hours, to firm up.

2

Wet your hands with cold water and break off walnut-size pieces of the dough. Roll them into smooth balls, to make a total of 30 balls.

3

In a large stockpot, bring the 12 cups stock and 2 teaspoons sea salt to a rapid boil. Carefully drop the carrots, dill, and dumplings into the stock. Turn down the heat to low, cover, and simmer for 50 minutes without opening the pot. When ready, the gondi will be firm in the center.

Persian “Gondi”

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