Persian Gondi


20 - 08 - 19

Our take on the classic Persian Gondi is full-flavoured & packed with goodness, created to bring nourishment from the inside out.



  • 250g ground chicken

  • 1/2 onion

  • 2 cloves garlic, finely chopped

  • 1 tbsp grated fresh ginger

  • 1/2 tsp ground cardamom

  • 1/2 tsp turmeric

  • 1/2 tsp cumin

  • 1 cup chickpea flour

  • 1 egg

  • 1 tbsp olive oil

  • Salt and freshly ground pepper to taste

  • 1 litre good quality chicken stock

  • 3 medium carrots, cut into chunks

  • Fresh parsley


Pulse onions in a food processor until finely chopped. Transfer to a bowl and set aside.

Combine onions, garlic, egg and chickpea flour in a bowl and mix well with hands. Add chicken, oil, salt, pepper, turmeric, cardamom, ginger and cumin. Mix well. Consistency should be sticky and wet.

Refrigerate for about 3 hours so ingredients get to know each other.

Don’t be tempted to add more our as it makes for a dry, tough dumpling.

Dip hands in cold water and roll mix into golf ball sized pieces.

Bring stock to boil, reduce so flavour is more concentrated and season to taste.

Gently add dumplings one at a time. Add carrots and simmer for 20 minutes.

Serve into bowls and sprinkle with parsley and freshly ground black pepper.

Sans Journal



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