Persian "Matzoh Balls" with Chickpeas and Chicken
Persian "Matzoh Balls" with Chickpeas and Chicken (Sara Remington)
Makes 30 matzoh balls, and serves 6 to 8
Gondi—the word is a bawdy Persian expression for a certain part of the male anatomy— is a favorite food in many Iranian Jewish homes. These light, cardamom-scented dumplings look like matzoh balls, but instead of matzoh meal, they’re made from ground chicken or turkey and chickpea flour. To get a clear, unclouded soup broth, cook the gondi in a separate pot of chicken stock, and then add them to the soup broth when serving. For a more casual presentation, cook the gondi in the same pot with the other soup ingredients. You can make the gondi dough the day before, and store it in the refrigerator.