Gondi (Iranian Chicken Dumpling Soup)

soup · ⏱ 70 min · 4 portions · 28.0 g carbs / portion · allergens: gluten, milk

v4 · rb0e705f985 20260727Z1751 1 tbsp olive oil 4 pieces chicken thigh 3 pieces onion 3.69 ml ground turmeric 2 pieces black lime 60 g parsley salt to taste 250 g cannellini bean 🍳 heat the oil in a stockpot 🍳 ⏱ 8 min sauté chicken thighs, turning once 🍳 ⏱ 2 min add onion, carrot, turmeric, black limes, parsley, peppercorns and a teaspoon of salt; sauté 🍳 ⏱ 40 min pour over water and bring to a gentle simmer; cover and cook lift all the chicken and vegetables out of the broth with a slotted spoon; save the chicken and vegetables; return the black limes to the liquid 🌀 mix dumpling ingredients with salt; with wet hands shape into 16 round dumplings 🍳 bring the broth to a gentle boil 🍳 ⏱ 30 min add cannellini beans and carefully lower the dumplings into the broth; cover and simmer on low heat 🍳 ⏱ 20 min remove the lid and simmer until the soup has concentrated in both consistency and flavour 🍽 serve the dumplings in bowls 🍽 squeeze in lime juice to serve and top with coriander Gondi Soup 🍲 1 piece carrot 20 pieces black peppercorn 250 g minced chicken 25 g unsalted butter 100 g chickpea flour ½ tsp ground cardamom ½ tsp ground cumin 1 tbsp rose water ¼ tsp crushed black peppercorn 10 g coriander leaf lime juice to taste 2 pieces onion carrot, black peppercorn 2 ml ground turmeric 1 piece black lime 50 g parsley salt 1 piece black lime cannellini bean 1 piece 10 g 1 ml coriander leaf, lime juice
http://flowcooking.food/en-us/recipe/610/gondi-iranian-chicken-dumpling-soup/