The New Persian Kitchen (10 page)

To make the matzoh balls, puree the onions in a food processor. Transfer to a large bowl, and whisk in the egg, garlic, cardamom, turmeric, oil, 2 teaspoons salt, and several grinds of pepper. Mix in the chickpea flour and chicken to form a thick paste. Cover and store the dough in the refrigerator for at least 4 hours, or up to 24 hours, to firm up.

Wet your hands with cold water and break off walnut-size pieces of the dough. Roll them into smooth balls, to make a total of 30 balls.

In a large stockpot, bring the 12 cups stock and 2 teaspoons sea salt to a rapid boil. Carefully drop the dumplings into the stock. Turn down the heat to low, cover, and simmer for 50 minutes without opening the pot. When ready, the gondi will be firm in the center. Remove them with a slotted spoon. The cooking stock can be strained and used for the soup broth, or reserved for another use.

In a second stockpot, combine the 8 cups stock, carrot, and chickpeas and bring to a boil. Pierce the limes several times with a fork and add them to the stock along with their soaking water. Lower the heat and simmer, covered, for 15 minutes. Add the herbs and season to taste with salt and pepper. Stir in the lemon juice just before serving. Divide the
gondi
among soup bowls, ladle the broth over the top, and serve.

Use 1 (14-ounce) package firm tofu in place of the chicken. Drain and press the tofu well, then pulse in a food processor until coarsely ground to the consistency of ground meat.

To make the soup, heat the oil in a large stockpot over medium heat and cook the onion for about 10 minutes, until it starts to brown. Add the garlic, split peas, turmeric, cumin, and stock and bring to a boil. Lower the heat and simmer, partially covered, for about about 1½ hours, until the peas are tender and the soup is slightly thickened.

To make the meatballs, in a large bowl, combine the lamb with the onion, garlic, and herbs. Add the salt and mix. Wet your hands and form the lamb into walnut-size balls.

When the split peas are tender, add the pomegranate molasses to the soup. Drop in the meatballs and simmer, covered, for about 20 minutes, until they’re cooked through.

Season with salt and pepper. Ladle into bowls and garnish with the pomegranate seeds. Top with yogurt and serve.

Follow the recipe as directed, omitting the meatballs. Along with the split peas, add ½ cup lentils, ½ cup dried mung beans, ½ cup pearled barley, and 1 large beet, peeled and diced small. Use 12 cups stock or water. When the beans and barley are tender, add the pomegranate molasses and 1 bunch chopped cilantro.

Preheat the oven to 350°F. Pulse the oats in a food processor for 30 seconds to break them down, then toast them on a dry baking sheet for 20 minutes, stirring occasionally. Let cool to room temperature and set aside.

Heat the oil in a medium saucepan over medium heat. Add the onion and cook for about 15 minutes, until translucent. Add the mushrooms and cook over low heat for about 10 minutes, until they’ve released all of their water.

Add the oats to the saucepan along with the carrots, turmeric, tomato paste, and 1 teaspoon salt. Pour in the stock and bring to a boil, then lower the heat and simmer, covered, for about 30 minutes, until the oats are very tender.

Turn off the heat and stir in the milk. The soup should be thick and creamy. Add the lime juice, season with salt and pepper, and serve garnished with parsley.

Combine the amaranth, turkey, and water in a medium saucepan. Bring to a boil, then lower the heat and simmer, covered, for about 30 minutes, until the amaranth is very soft.

Turn off the heat and stir in the milk, butter, and salt. Ladle the porridge into bowls for serving. Top each bowl with a sprinkling of sesame seeds, cinnamon, and maple sugar.

Omit the turkey or replace it with an equivalent amount of cooked aduki beans or pinto beans.