Add the onions, carrots, turnips, garlic and potatoes to the soup once it is on a simmer.

Serve one or two Gundi with a scoop of chickpeas and radish and watercress.

Wet your hands and form 1” to 1.5” balls of the mixture and drop them gently into the soup. Other popular appetizers include dips such as hummus, matboucha and baba ghanoush, filled savory pastries such as bourekas and knishes and gefilte fish or smoked fish . 4.

Bring the soup back to boil, reduce the heat, cover the pot and cook for 45 minutes. They're served as appetizers, or added to soup. Yield: serves 6

It is so perfectly balanced in taste and nutrition.

Add turmeric, sumac, tomatoes, cilantro, parsley, chives, shredded chicken and angel hair pasta. 5. chicken mixture into golf size balls. And "Jo" means "barley". Increase the heat to medium-high. Gundi, a wholesome and comforting dish of dumplings made of ground chicken and chickpea flour, originated with the Jewish population of Iran.The recent emigration of Iranian Jews people to Israel has made gundi—sometimes called gondi—more and more familiar to Israelis.. 4 to 6 servings Soup Jo (Barley Soup) This creamy barley soup is just one of the many amazing classic Persian soups and it is also known as Soup-e Jo. There are many different variations of Abgoost - and every family adds their own flair to their version. Someday I will share another classic barley soup. You will end up with a delicious chicken soup with a fantastic tasting broth.

Fill a small bowl with water, and put it next to the chicken soup pot. Mix all the gundi ingredients using your hands. Einat Admony's Chicken Soup With Gondi (Iranian Chicken and Chickpea Dumplings) Serious Eats water, celery stalk, ground black pepper, onion, cardamom pods and 11 more Ghormeh sabzi — Persian herb soup Cafe Liz To make the gundi, mix all the ingredients using your hands. Abgoosht is a rich, flavorful Persian soup seasoned with turmeric, onions, and dried limes (limu-omani). Wet your hands and form 1” to 1.5” balls of the mixture and drop them gently into the soup. Gundi, a Persian Jewish specialty, are spiced dumplings made from chickpea flour and ground chicken or turkey.

In a large pot, bring the chicken soup to a boil. Add the gundi and, if using, chickpeas, cover, and simmer until the gundi are tender, about 40 minutes. Mar 19, 2013 - At the heart of this intriguing soup is a matzo-ball-like dumpling made of ground chicken and chickpea flour.

Allow to simmer for 15-20 minutes. So I have experimented and this recipe came about as an effort to Persianize the American Chicken Noodle Soup. 2. (A little larger or smaller is ok, but keep in mind they will plump a little.)

(A little larger or smaller is ok, but keep in mind they will plump a little.) * Add onions, peppers, salt and pepper to taste, turmeric and garlic. As I had mentioned in my Persian Pho post, I am always looking to find ways to use Reshteh, Persian noodles besides once a year in Asheh Reshteh or Reshteh Polow. Add the potatoes, lemon juice, turmeric, and salt and simmer For 30 minutes. Persian Chicken Meatball Soup (Gundi) At the heart of this intriguing soup is a matzo-ball-like dumpling made of ground chicken and chickpea flour. Fill a small bowl with water, and put it next to the chicken soup pot. Lower the heat, cover and cook for at least 1.5 hours. * Bring chicken and water to boil, skimming off any foam that forms on top. Also, because the chicken is cooked breast down, the white meat will be juicy and tender with some added flavor from the onions. Moisten your hands and shape the chicken mixture into golf size balls. 3.