Gondi Recipe

Fluffy, golden Persian dumplings made from ground chicken, chickpea flour, and warming spices Gondi is a traditional comfort food served in broth and beloved in Jewish-Iranian households.

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Prep Time 20

Cook Time 45

Resting Time 30

Total Time 1 35

Servings: 4

Course: Dinner

Cuisine: persian

Calories: 260

Ingredients Equipment Method Notes

Ingredients

1 lb Ground chicken or turkey
1 Onion grated
1 cup Chickpea flour also called besan
2 Eggs lightly beaten
1 tsp Turmeric
½ tsp Ground cardamom
1 tsp Salt or to taste
¼ tsp Baking powder optional, for fluffier texture
1 Bay leaf for the broth

Equipment

1 Large pot For simmering the dumplings
1 Mixing bowl To combine the ingredients
1 Grater To grate the onion
1 Measuring spoons For accurate spice measurement
1 Spoon or scoop To shape the dumplings

Method

In a large mixing bowl, combine the ground chicken, grated onion, chickpea flour, eggs, turmeric, cardamom, salt, and baking powder if using. Mix until fully incorporated.
Cover and refrigerate the mixture for 30 minutes to firm up and let flavors meld.
With wet hands, shape the mixture into walnut-sized dumplings. Set them aside.
In a large pot, bring water or broth to a gentle simmer with a bay leaf. Carefully drop in the dumplings and simmer for 45 minutes, until fully cooked.

Notes

These can also be made ahead and frozen raw. Drop frozen Gondi straight into simmering broth just increase cooking time slightly.
To make it part of a full meal, serve with flatbread, fresh herbs, and lemon wedges on the side.