Iran
Gondi
Big, soft chicken dumplings in golden broth. Besan finally gets its moment in a soup bowl.
100 minTime
35 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original460kcal
35 gprotein
9 gfibre
100minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
6 steps- 1Dry roast the besan on low heat for 5 minutes if it is not already roasted, then cool.
- 2Mix the chicken, grated onion with its juice, besan, cardamom, 1/4 tsp turmeric, 1 tsp salt, pepper and oil. Knead 3 minutes and chill 30 minutes.
- 3Bring the stock to a simmer with the chickpeas, loomi, remaining turmeric and remaining salt.
- 4With wet hands shape 8 large balls and lower them into the simmering broth.
- 5Cover and simmer gently for 35 minutes, turning once. Cut one open to check the chicken is cooked through with no pink.
- 6Add the lemon juice and coriander and serve.
Serve it like this
Serve two gondi per bowl with chickpeas and plenty of broth, plus rice and herbs on the side.
