Gondi Toveh
گندی تابهای
A distinctive Kashani Jewish variation of gondi in which the seasoned chickpea-and-poultry dumplings are pan-fried instead of poached. The result is crisp outside, tender inside, and warmly scented with cardamom and turmeric.
Ingredients
- •1 pound ground chicken or turkey
- •1 cup chickpea flour
- •1 small onion, very finely grated
- •1 large egg
- •1 teaspoon ground cardamom
- •1 teaspoon ground turmeric
- •1/2 teaspoon black pepper
- •1 1/2 teaspoons kosher salt
- •2 tablespoons chopped parsley
- •4 tablespoons neutral oil, for frying
Instructions
- 1
In a large bowl, combine the ground poultry, chickpea flour, grated onion, egg, cardamom, turmeric, pepper, salt, and parsley.
- 2
Knead the mixture well with your hands for 3 to 4 minutes until it becomes sticky and cohesive.
- 3
Cover and rest the mixture for 20 minutes so the chickpea flour hydrates.
- 4
With damp hands, shape the mixture into small oval or round dumplings.
- 5
Heat the oil in a wide skillet over medium heat and add the dumplings in a single layer.
- 6
Pan-fry, turning gently, until the dumplings are golden on all sides and cooked through, about 10 to 12 minutes total.
- 7
Serve hot with herbs, flatbread, or rice.
Kosher notes
Meat dish. Use kosher-certified poultry and avoid serving with dairy accompaniments.
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