Persian chickpea and chicken dumplings (gundi)

The dumplings themselves play the main role in this dish, and it’s fine to cook them in a store bought chicken broth (although a simple homemade broth will definitely taste better). It is customary to serve the dumplings with some of the soup over rice.

Persian dried limes are available in Middle Eastern and Persian markets. You can substitute with lemon or lime juice.

Chickpea flour is available in Middle Eastern and Indian markets, as well as many health food chains.

Serves 6-8

Ingredients:

For the soup:

6 cups chicken broth

1 teaspoon turmeric

Pinch saffron

Pinch salt

2-3 Persian dried limes

1 small can cooked chickpeas, drained and washed

For the gundi:

5 oz. chickpea flour

12 oz. ground chicken breast

2 yellow onions, grated

3 tablespoons olive oil

1 teaspoon turmeric

1 teaspoon cardamom

1 teaspoon table salt

Directions:

1. Put all the soup ingredients in a large pot over medium-high heat and bring to boil. Reduce the heat to low, cover the pot, and cook until the gundi are ready.

2. To make the gundi, mix all the ingredients using your hands. Fill a small bowl with water, and put it next to the chicken soup pot. Increase the heat to medium-high. Wet your hands and form 1” to 1.5” balls of the mixture and drop them gently into the soup. Bring the soup back to boil, reduce the heat, cover the pot and cook for 45 minutes.

3. Serve 2-3 gundi and a little of the soup over rice.

Persian vegetarian chickpea dumplings (vegetarian gundi)

This none traditional vegetarian version uses minced cooked chickpeas and an egg instead of the ground chicken. The seasoning stays the same.

The dumplings themselves play the main role in this dish, and it’s fine to cook them in a store bought chicken broth (although a simple homemade broth will definitely taste better). It is customary to serve the dumplings with some of the soup over rice.

Persian dried limes are available in Middle Eastern and Persian markets. You can substitute with lemon or lime juice.

Chickpea flour is available in Middle Eastern and Indian markets, as well as many health food chains.

Serves 6

Ingredients:

For the soup:

6 cups vegetable broth

1 teaspoon turmeric

Pinch saffron

Pinch salt

2-3 Persian dried limes

1 small can cooked chickpeas, drained and washed

For the gundi:

3 oz. chickpea flour

6 oz. cooked chickpeas, minced

2 yellow onions, grated

1 egg, lightly beaten

1 tablespoons olive oil

1 teaspoon turmeric

1 teaspoon cardamom

1 teaspoon table salt

Directions:

1. Put all the soup ingredients in a large pot over medium-high heat and bring to boil. Reduce the heat to low, cover the pot, and cook until the gundi are ready.

2. To make the gundi, mix all the ingredients using your hands. Fill a small bowl with water, and put it next to the soup pot. Increase the heat to medium-high. Wet your hands and form 1” balls of the mixture and drop them gently into the soup. Bring the soup back to boil, reduce the heat, cover the pot and cook for 20 minutes.

3. Serve 2-3 gundi and a little of the soup over rice.