Shared by Sogol Somekh Mesznik and Akhtar Somekh
Gondi (Persian Dumplings) in Abgoosht Soup
Yield: 8 servingsTime: Overnight soaking + 3 h
Gondi (Persian Dumplings) in Abgoosht Soup
Yield: 8 servingsTime: Overnight soaking + 3 hFamily Journey
Isfahan, IranTehran
Great Neck, NY
Don’t mistake this as just a soup and gondi recipe. It’s a full meal that “is the classic Shabbat dinner in much of Iran,” explains Persian Jewish culinary expert Tannaz Sassooni. A whole chicken is cooked in what becomes a flavorful broth with chickpeas, and in turn, that broth is used to simmer gondi, which are dumplings made with ground poultry and chickpea flour. In Sogol Somekh Mesznik’s family, they stuff the chicken with rice as well and sew it closed before adding it to the pot.
To start their Friday dinners, they snack on the gondi in the living room along with pickles and a plate of fresh herbs, watercress, scallions, and radishes called sabzi khordan. The broth and the rice-stuffed chicken are then served at the dinner table.
If you want to make just the gondi, you can simmer them in water or store-bought chicken broth.
Read more about Sogol's family in "A Persian Shabbat Tradition Simmers on Long Island."
Ingredients
For the gondi meatballs
- 2 medium yellow onions, peeled and roughly chopped
- 1 pound skinless boneless chicken breast or ground chicken breast
- ½ pound ground turkey (dark meat)
- 1 ½ cups chickpea flour
- 3 tablespoons vegetable oil
- 2 ½ teaspoons kosher salt
- ¼ teaspoons ground white or black pepper
- 1 teaspoon ground cardamom
- 1 tablespoon water
- ½ teaspoon ground turmeric
For the abgoosht soup
- 3 cups dried chickpeas, soaked in water overnight and drained
- 1 whole chicken (3-4 pounds)
- 1 teaspoon ground turmeric
- 1 teaspoon whole cumin seeds or ground
- 2 teaspoons kosher salt
- ¼ teaspoon ground black pepper
- 1 medium yellow onion, peeled and left whole
For the chicken stuffing
- ⅓ cup basmati rice, washed
- ⅛ teaspoon ground turmeric
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground cumin
- ½ teaspoon ground dried Persian lime
For serving:
- Cooked white rice
Special equipment
- Food processor
- Sewing needle and thread
Preparation
Step 1
Make the gondi mixture: Place the onions into a food processor with an “S” blade. Pulse about 10 times until the onion is finely ground. If you're using whole chicken breasts, add the chicken and blitz until finely ground. If using ground chicken, pulse a few times until the chicken is incorporated with the onions. Add the turkey and pulse until combined, about 10 times. Add the chickpea flour, oil, salt, pepper, cardamom, water, and turmeric to the mixture. Grind until the mixture is combined and unified, about 2 minutes. The mixture should not be too dry or too wet and sticky. If it is, add chickpea flour and/or water 1 teaspoon at a time to get the right consistency. Put the mixture in a bowl, cover with plastic wrap, and refridgerate for 2 hours.
Step 2
Make the abgoosht: Fill a large pot halfway with water and bring it to a boil over high heat. Carefully place the chicken into the boiling water and boil for 1 minute. Transfer the pot off the heat. Drain the water. Rinse the pot and the chicken and set it aside on a plate. This process will help result in a clear broth. Fill the pot halfway with water. Add the chickpeas, turmeric, cumin, salt, and pepper, and whole onion. Place the pot over high heat and bring it to a boil. Cover the pot with a lid and reduce the heat to medium low and continue to cook over a simmer for 30 minutes.
Step 3
Meanwhile, stuff, sew, and cook the chicken: Place the rice, turmeric, salt, pepper, cumin, and lime in a small bowl and mix well until the rice is evenly coated. Using a spoon carefully stuff all the rice into the cavity of the chicken. Use your hand to hold together the 2 edges of the chicken cavity. Using a needle and thread sew the cavity closed. Once it's sealed, remove the needle from the thread and use the extra thread to tie the two drumsticks together, working to close the chicken cavity completely. Gently place the chicken into the simmering broth and chickpeas. Cook the chicken with the pot covered for about 1 hour or until it is completely cooked. Use a slotted spoon to carefully remove the whole chicken from the broth. Reserve on a plate.
Step 4
Cook the gondi: Transfer the gondi mixture from the refrigerator. Dip your hands into some water and take 2 teaspoons of the mixture, shaping it into a ball. Gently place the gondi into the simmering pot of abgoosht. Repeat until all of the gondi are in the broth, increasing the heat if needed to maintain a simmer. Cook the gondi for 1-2 hours or until they are fully cooked, expanded, and tender.
Step 5
Serve the gondi hot as an hor d'oeuvre with a side of cilantro, parsley, and watercress.
Step 6
Serve the soup and chicken: Fifteen minutes before serving, place the chicken into the abgoosht and simmer the soup for about 10 minutes. Transfer the chicken out of the soup and remove the thread. Remove the rice from the cavity and place on a platter next to the whole chicken. Serve the soup in bowls of white rice.
