Gundi (Persian Chicken/Chick Pea Appetizer)

Submitted by Aviva Nabatian When I first got married and started learning my way around a Persian kitchen I was informed that Gundi is a Friday night must in a Jewish Persian home. However, roasting dry chickpeas and grinding them into flour was way too time-consuming. (Kosher chickpea flour was not yet available.) In addition, I liked serving courses, not a family style buffet. Voila! My own recipe and my own way to serve Gundi! Luckily my husband’s Persian family loves my twist on their classic dish. Enjoy! Or as they say in Farsi, nush-e-jon!

Directions

Yield 12-16

1. Prepare a medium-size pot with water, salt to taste (I use 2 tsp) and a bag of dry chickpeas. Bring to a boil. Lower heat and simmer covered for an hour or two, stirring occasionally. Add water as needed to keep water about 1-2 inches above the chickpeas.

2. Puree the onions with water. Place in a mixing bowl with ground chicken and falafel mix. Combine, making sure to incorporate the ingredients well. Add a little water if the mixture is too dry. Place in the fridge for 1 hour.

3. Raise the heat on the chickpeas, adding water if needed. Moisten your hands and shape the chicken mixture into golf size balls. (A little larger or smaller is ok, but keep in mind they will plump a little.)

4. Lower the heat, cover and cook for at least 1.5 hours.

5. Serve one or two Gundi with a scoop of chickpeas and radish and watercress.

Notes:

Raw gundi freezes well and can be dropped into your soup or fresh pot of chickpeas anytime.

Variations:

Gluten free option: substitute ground chickpea flour (now available in most kosher markets) for falafel mix, add 1-2 tsp baking powder and salt to taste.