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Turkey Gondi

Gondi (Persian Turkey Rice Dumplings)

Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
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Servings

Ingredients

  • 1 medium onion; diced about 2 cups
  • 1/2 teaspoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon ground pepper
  • 3 tablespoon tomato sauce OR -- I blended a can of diced tomatoes because I didn't have tomato sauce and it was great
  • 2 fresh tomatoes; diced about 1 cup
  • 2 dried lemons; cracked or punctured - or 1 tsp dried lemon powder *you can find these at any Middle Eastern grocery store and sometimes at Asian markets.
  • 6 cups of water or vegetable/chicken stock + approx 3.5 cups of water if you use brown rice (see below)
  • 1 onion; ground about 1 cup
  • 1 lb of ground turkey
  • 1 cup raw white basmati rice*
  • 2 bunches of parsley; finely chopped about 2 cups
  • 1 bunch of cilantro; finely chopped about 1/2 cup
  • 1 little bunch of mint; finely chopped about 1/4 cup
  • 1 bunch of dill; finely chopped about 2 cups
  • 1 bunch of tarragon; finely chopped about 1/4 cup
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon cumin

Instructions

  • This dish can be made in advance, frozen and thawed when you're ready to eat it. It also holds up well in the fridge for several days and, in my opinion, tastes better the longer it sits.
  • Start with the sauce:
  • In a large sauce pan, heat the oil over medium heat. Add the onions when the oil is hot enough that the onions would immediately sizzle. When the onions are translucent, add all the ingredients (tomato sauce, chopped tomatoes, salt, pepper, turmeric and dried lemons**) for the sauce except for the water. Saute for about ten minutes. Add the water and bring the sauce to a boil. Allow sauce to boil for about five minutes and then turn off the heat.
  • **Note: to cook with dried lemon, use your hand or the bottom of a glass and apply pressure to the lemon. You want to crack it open so its unique aroma can pervade the stew. You can also use a knife and very carefully pierce part of the dried lemon in a couple of places. Same idea.
  • For the gondi: Combine all the ingredients (ground onion, rice, cumin, turmeric, salt & pepper, herbs) and mix well with your hands. Bring the sauce back to a boil. Shape the gondi to the size of a tennis ball or slightly smaller and add them to the boiling sauce. Add just enough water to cover the gondi (this is so the rice fully cooks). You may need to push the gondi around in the pot to make enough room. Cook over a simmer for about 40 minutes.* You'll know it's ready when you taste part of the gondi and the rice is thoroughly cooked. Walk out of your home and then come back inside. OMG that smell! Welcome to my childhood.
  • *Note: If you use brown rice, cook the gondi over a simmer for 1-1.5 hours, continuing to add water so that the gondi are always slightly covered. If you find your dish is more liquidy than you would like, cook it uncovered until the sauce reaches your desired thickness.
  • *you can use brown rice if you prefer, but you will need to cook the gondi for 1 - 1.5 hours; also, continue adding water, approximately 3 cups, throughout the cooking process so the gondi remain submerged.
  • For more pictures and information about Gondi, visit MyJerusalemKitchen.com.