Gondy - Iranian Chicken Soup with Chickpea Dumplings
- 1 Chicken
- 2 Onions chopped
- 1/4 tsp. Turmeric
- 1 Lime juiced or 3 dried limes that have been pricked with a sharp knife.
- 8 oz. Ground beef
- 1 Cup Chickpea flour
- 1/2 tsp. Cardamom
- Salt and pepper
Bring to boil the chicken in water and remove scum. Add 1 coarsely chopped onion, salt, and pepper, turmeric, and dried limes if using (if not, add lime juice before serving). Simmer for 45-60 minutes, or until chicken is tender.
Mix ground beef with remaining onion that has been finely chopped or grated, chickpea flour, ground cardamom, and season with salt and pepper.
Knead well with hands until it binds.
Rub oil on hands and roll paste into little balls the size of a small walnut.
Lift chicken out and drop balls in. Simmer for 20-30 minutes. Remove skin and bones from chicken. Cut chicken into pieces and return to pot.
Serve hot with plain basmati rice.