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Posted On: October 16th 2021, 08:20 am
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Gondi - Everyone that knows me knows that I love Persian food. This weekend we decided to make Gondi – the famous Chicken Dumpling Stew. I’m quite happy with the results but every time I cook Persian food I can’t help but ask myself if Dina, Rubi’s Mother who fed me and the rest of her children’s friends for most of our adolescents, would deem my attempts worthy? This dish can be eaten as is or on Persian-style white or yellow rice and it is highly addictive!
Ingredients for the soup:
4 Chicken Thighs including the legs (separate legs from Thighs)
2 cups of chickpeas that soaked in water for the night
4 big zucchinis sliced into thick slices
6-8 dried Persian lemons (make holes in them with a sharp knife)
2 teaspoons of turmeric
Salt
Ingredients for the Dumplings:
1 Kg minced chicken breast
2 cups of chickpea flour
3 grated onions
½ a cup canola oil
2 teaspoons cumin
2 teaspoons of turmeric
Ground white pepper
Salt
Water as needed
Start by cooking the chickpeas in a generous amount of water for an hour or so when they are ready, drain them, and put them in a pot with all the ingredients for the soup. Cover with water and bring to a boil. Use a spoon to clean away any white froth that floats and then let it simmer on a wide flame turned to the minimum for 1.5 hours with the lid on.
Mix all the ingredients for the dumplings together and add a small amount of water if the mixture becomes too firm but be careful not to make it soggy. Shape big dumplings out of the mixture and add them straight into the boiling soup. Cook for an extra hour with the lid slightly ajar to let some of the moisture out. Eat it as soup or with white Persian rice (recipe in one of my previous posts). Enjoy!
#gondi #persiancooking #persianfood #weekendcooking #goodfood #kitchenlovers #lovecocking #slowfood #thetrufflesswine #middleeasterncooking #photographerinthekitchen #middleeasternphotographerinthekitchen #relativelyhealthy #dontpanicitsnearlyorganic #homecooking #middleeasterncocking #yaakovinthekitchen #yaakovisrael #yaakovisraelphotographer #בישולביתי #צלםבמטבח #אוכלפרסי #גונדי
Ingredients for the soup:
4 Chicken Thighs including the legs (separate legs from Thighs)
2 cups of chickpeas that soaked in water for the night
4 big zucchinis sliced into thick slices
6-8 dried Persian lemons (make holes in them with a sharp knife)
2 teaspoons of turmeric
Salt
Ingredients for the Dumplings:
1 Kg minced chicken breast
2 cups of chickpea flour
3 grated onions
½ a cup canola oil
2 teaspoons cumin
2 teaspoons of turmeric
Ground white pepper
Salt
Water as needed
Start by cooking the chickpeas in a generous amount of water for an hour or so when they are ready, drain them, and put them in a pot with all the ingredients for the soup. Cover with water and bring to a boil. Use a spoon to clean away any white froth that floats and then let it simmer on a wide flame turned to the minimum for 1.5 hours with the lid on.
Mix all the ingredients for the dumplings together and add a small amount of water if the mixture becomes too firm but be careful not to make it soggy. Shape big dumplings out of the mixture and add them straight into the boiling soup. Cook for an extra hour with the lid slightly ajar to let some of the moisture out. Eat it as soup or with white Persian rice (recipe in one of my previous posts). Enjoy!
#gondi #persiancooking #persianfood #weekendcooking #goodfood #kitchenlovers #lovecocking #slowfood #thetrufflesswine #middleeasterncooking #photographerinthekitchen #middleeasternphotographerinthekitchen #relativelyhealthy #dontpanicitsnearlyorganic #homecooking #middleeasterncocking #yaakovinthekitchen #yaakovisrael #yaakovisraelphotographer #בישולביתי #צלםבמטבח #אוכלפרסי #גונדי
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