Food - Drink
Gondi: The Iranian Chicken Meatball Soup You Should Know
By CLARICE KNELLY
Iran is a Persian country whose culture has been sculpted by centuries of influence from other nations, from the Greeks to the Arabs to the Turks. The Persian community is among the oldest of the Jewish diaspora, and their food is known for its highly aromatic flavors, a quality that is displayed in a traditional soup called gondi.
Gondi is traditionally served on Shabbat in Jewish households, and is commonly made with chicken meatballs mixed with chickpea flour, then cooked with chopped onions, turmeric, cumin, and cardamom in chicken broth. When done right, the meatballs are tender and the broth is highly herbal, spiced, and fragrant.
To prepare gondi, add chickpea flour and warm water to ground chicken mix by hand until the meat is longer sticky, roll the mixture balls, then refrigerate the meatballs. While they chill, bring a pot of chicken broth and water to a boil, then add the seasonings and meatballs and let the soup simmer until they’re cooked through.