Persian Soup with Gondi is a storied dish with roots in the Persian Jewish community, particularly the Jewish communities of Tehran and Isfahan. This soup features tender, spiced meatballs made from ground chicken and chickpea flour, simmered in a rich broth infused with saffron, onions, and chickpeas. Gondi, the dish’s star ingredient, has long been a staple in Persian-Jewish households, often prepared for Shabbat (the Jewish Sabbath) and other special occasions.
While Persian cuisine is known for its use of fragrant spices, fresh herbs, and slow-cooked dishes, Gondi stands out as a uniquely Jewish contribution to Persian culinary heritage. Historically, the Jewish communities in Iran maintained a distinct yet deeply integrated presence in Persian society. Gondi is believed to have originated from these communities, particularly among Jewish families in cities like Tehran, where chickpeas and poultry were commonly used.
Unlike other Persian dishes, which often emphasize lamb or beef, Gondi uses minced chicken or turkey, making it both lighter and uniquely flavored. The incorporation of chickpea flour not only added texture but also reflected the Jewish dietary restrictions, which limited the use of certain types of flour and ingredients.
Gondi soup is often served as part of the Shabbat dinner, a weekly ritual that brings family and friends together for a ceremonial meal. Since Shabbat is a day of rest in Jewish tradition, dishes like this are perfect because they can be made in advance and left to simmer, developing deep flavors over time. The dish is also popular during Jewish holidays and family gatherings, offering comfort and nourishment.
In Iran, Jewish and Persian Muslim households alike incorporated elements of each other’s cuisines, leading to the broader appreciation of Gondi outside of the Jewish community. Today, it remains a beloved dish in Persian culinary tradition, even among Iranians who have migrated to other parts of the world, including Israel and the United States.
What makes Persian Soup with Gondi truly special is its balance of warm and aromatic spices. Using saffron, cardamom, white pepper, and turmeric gives the dish a distinct Persian essence. Saffron, in particular, is a luxury ingredient in Persian cooking and is often used in celebratory meals.
Additionally, the combination of chickpeas and long-grain rice creates a heartiness that makes this dish both nourishing and satisfying. The slow cooking process allows the flavors to meld beautifully, resulting in a delicate and aromatic broth that enhances the flavors of the Gondi meatballs.
Persian Soup with Gondi is more than just a meal—it represents a rich cultural history and the blending of Persian and Jewish culinary traditions. Though it requires some time and effort to prepare, the comforting warmth and unique flavors of this dish make it well worth it. Whether enjoyed as part of a family gathering or served as a warming dish on a cold night, Persian Soup with Gondi is a timeless recipe that continues to be cherished across generations.
Persian Soup With Gondi
Ingredients
Soup Ingredients
4 liters chicken stock (chicken broth or chicken bouillon)
300 grams chickpeas (garbanzo beans)
1 cup white rice - use long grain
1 large yellow onion- 3-4 thread saffron
1 tablespoon Olive oil
1 pinch Salt - to taste
Gondi Meatballs Ingredients
½ kilogram ground chicken (minced chicken)
150 grams chickpea flour- ½ cup olive oil
- 3 threads saffron
1 teaspoon white pepper - ground
1 teaspoon cardamom - ground
1 teaspoon turmeric - ground- 1 teaspoon salt
Instructions
- Soak the chickpeas for 8-10 hours in cold water. Drain the water, put the chickpeas in a saucepan and pour 1 liter of fresh water and bring to a boil. Again drain the water, pour 1 liter of cold water and bring to a boil. Repeat the procedure with chickpeas three times. This will help the peas become soft.
- Pour 2 cups of boiling water, add salt and simmer until tender.
- Peel the onions and cut them into thin rings. Preheat a frying pan with olive oil, then fry the onions over medium heat, stirring, until golden brown, 5-7 minutes.
- In a saucepan, heat the broth, add fried onions and chickpeas, then bring to a boil. Reduce the heat to a minimum.
- Put the saffron for soup and Gondi in a cup and add 2 tablespoons of hot broth. Allow standing for 10 min. Pour half of the infusion and threads of saffron in the broth and the remaining meat.
- Cook the Gondi. Grate the onion or grind in a food processor. Mix the onion with minced chicken, chickpea flour, saffron infusion, and season with salt and spices. Moisten hands with water and knead well. Cover the bowl with the stuffing with cling film and refrigerate for 30 minutes.
- Form the minced meatballs into a slightly smaller size than a tennis ball, and do not squeeze the stuffing.
- Slightly increase the heat under the broth to lightly boil, and lower Gondi. When the broth boils again, reduce heat to a minimum and simmer the soup for about 1 1/2 hours.
- Serve on a plate, put rice and 2 meatballs and pour a ladle of broth with chickpeas.
