Gondi (Persian Meatballs)

There is a Gondi recipe in my new cookbook, Persian Delicacies. Here is an alternate, more authentic recipe for Gondi (Meatballs with chickpea flour).

My family usually serves Gondi as an appetizer for special occasions and Friday night dinners.

Gondi tastes better if it’s added to chicken soup or stock. Cardamom is the earthly spice that gives Gondi its depth of flavor. Feel free to adjust the amount of ground cardamom to your taste.


1 pound ground chicken

1/3 cup chickpea flour

1 medium onion, grated

1 to 2 teaspoons ground cardamom

1 teaspoon turmeric

4 Tablespoons avocado oil

1 teaspoon kosher salt

1/2 teaspoon ground pepper

8 cups chicken soup or broth


1 – In a large bowl mix in onions, ground chicken, oil, salt and pepper.

2 – Gradually add in the chickpea flour, cardamom, turmeric and form into 3 inch meatballs.

3 – Add the meatballs to the chicken soup n a large Dutch oven or Stock pot.

4 – Reduce heat to medium and let simmer for at least 2 hours. Gondi tastes better the longer it has absorbed the flavors of the soup. Some cooks add sliced onions to the soup and Gondi mixture for a more tender consistency.

5 – Add more salt to taste.

Serve warm

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