Gondi kashi is a traditional Persian dish made from rice and ground turkey with lots of herbs and spices. It's a full one pot meal that's totally unique.
- Cook Time
- Prep Time
- 3 cups (600 grams) basmati rice
- 3 to 4 small beets (about 12 ounces/350 grams), peeled and sliced thinly
- 1 pound (453 grams) ground turkey, preferably dark meat
- 1 tablespoon kosher salt, or to taste
- 1 small onion, grated
- 1 bunch fresh dill, coarsely chopped
- 1 bunch fresh fenugreek, coarsely chopped, or ¼ cup dried
- 1 bunch Persian or regular chives, coarsely chopped
- 1 cup each fresh tarragon, basil and parsley, coarsely chopped (total 3 cups fresh herbs)
- 2 cups (252 grams) fresh or frozen fava beans, peeled
- 1 teaspoon turmeric
- 1½ teaspoons black pepper
- 1 cup (235 ml) grape-seed oil
- ½ preserved lemon for garnish (optional)
1. Cover the rice in water and soak for one minute, then drain. Repeat the process two more times and set aside.
2. Bring 5½ cups (1⅓ liters) water and the sliced beets to a boil in a heavy large pot.
3. Using your hands, mix the turkey, rice, salt, grated onion, dill, fenugreek, chives, tarragon, basil, and savory very well, breaking up the lumps. Add to the pot with the beets, along with the fava beans, turmeric, pepper, and grapeseed oil and return to a boil.
4. Cover the pot, lower the heat, and simmer for about 45 minutes, or until the rice is tender and fluffy. Serve accompanied by sabzi khordan, an assortment of fresh herbs.
NOTE: You can find fresh fenugreek at Persian, Indian, or sometimes Korean stores. And, if you cannot find one ingredient, don’t worry – the dish will still be loaded with flavor. Vegetarians can substitute the meat with a poached egg on top for protein, but please keep those marvelous fresh vegetables intact.