Ab Goosht and Gondi
serve with polo ba tahdig (persian basmati rice)
INGREDIENTS
for the ab goosht:
4-6 chicken legs
1 large onion, quartered
1 large garlic clove
turmeric
1 bay leaf
salt
pepper
1 can chickpeas, drained and rinsed
for the gondi:
12 oz roasted chickpeas
1 cup blended yellow onion (~1.5 medium onions)
1/2 pound ground chicken breast
1/4 cup olive oil
1/4-1/2 teaspoon cardamom
1 1/4 teaspoon pink salt
<1/2 teaspoon pepper
METHOD
Place chicken legs in a large pot and fill with water (enough to cover the chicken plus at least 2 inches, about 6 cups). Bring to a boil. Once foam starts to form, remove chicken and place in a plate. Drain the water from the pot and clean the pot. Add chicken back into the pot and fill with fresh water, about 6 cups.
Add onion and garlic to the pot. Add turmeric (enough to turn the water and nice yellow hue), salt (start with 2 teaspoons of himalayan pink sea salt), pepper, and bay leaf. Bring to a boil and lower to a simmer. Then, cover with a lid. Cook on low for 2-3 hours.
Remove chicken and bay leaf from the pot and set aside in a plate. Use an immersion blender to blend the onion and garlic into the broth.
Add chicken and bay leaf back into the pot. Taste and adjust for salt (if it seems bland, it needs more salt and/or turmeric and pepper).Cover with a lid and cook on low for 30 min -1 hour.
While this cooks, prepare the gondi.
In a food processor, grind roasted chickpeas until a flour forms (you don’t want it to be too fine; it should have some texture).
Place 1 cup of the chickpea flour in a large bowl. Store the remaining flour in a plastic bag and store in the freezer for future use.
Roughly chop 1.5 onions and place in the food processor. Process until blended.
Measure out 1 cup of blended onion into the bowl with chickpea flour. Add 1/4 cup olive oil to the bowl along with 1/4-1/2 teaspoon cardamom, 1 1/4 teaspoon salt, <1/2 teaspoon pepper, and 1/2 pound ground chicken breast. Mix well until thoroughly combined. I recommend placing in the fridge for about 30 minutes so it can firm up.
Then, remove chicken legs from the pot and set aside so there is plenty of room for gondi to cook. You will add the chicken legs back to the pot later. Bring the chicken broth to a simmer.
Make golf ball size balls from the mixture (I recommend wetting your hands with water so the mixture doesn’t stick to your hands). Add balls to the simmering broth. Cover the pot with a lid. Simmer for 30 minutes.
Then, add chicken legs and rinsed chickpeas to the pot. Cover with a lid and simmer until chicken is heated through.
Serve with polo ba tahdig and ground persian lime.
