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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
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.
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.
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.