Though not Jewish herself, Deravian loves the classic soup for its cardamom-perfumed meatballs and fragrant, turmeric-based broth.
She says, “The spices give it a depth and unique warmth.
And nutrient-rich chickpea floura common ingredient in Iranian dishesmakes the meatballs tender and satisfying.”
Photo: Greg DuPree
Leaving the onion juice behind, transfer the onion to a large bowl.
(Discard the juice.)
Add chicken, cardamom, 1/4 teaspoon turmeric, 1/2 teaspoon salt and pepper; combine well.
Place warm water in a small bowl next to you.
Add chickpea flour to the chicken mixture in batches, mixing with your hands.
Divide into 6 equal portions.
Refrigerate the meatballs, uncovered, for 30 minutes.
Combine broth and water in a large pot.
Bring to a boil over high heat.
Carefully add the meatballs to the broth and return to a gentle boil.
To serve, ladle about 2/3 cup broth into each bowl and add a meatball.
(The darker the color, the more potent they are.)
Buy them at Middle Eastern markets or online.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
