Persian Chicken Soup With Chicken Dumplings

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Los Angeles Times


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. Matzo cake flour is available at kosher markets. If you follow Sephardic tradition, you may garnish the soup with English peas.

1 1/2 pounds chicken back bones

1 tablespoon olive oil

1/2 large onion (halved lengthwise), ends removed and halved again lengthwise

1 rib of celery cut crosswise into 1-inch pieces

1 medium carrot cut crosswise into quarter-inch-thick slices

1 1/2 teaspoons turmeric, or to taste

2 dried Persian limes (lemon omani), crushed open (this can be done under a kitchen towel)

3/4 teaspoon dried mint

4 boneless chicken thighs with skins, ground (about 3/4 pound)

2 cloves garlic, minced

1/4 medium Spanish onion, minced

1/2 teaspoon ground cardamom, or to taste

1/4 cup matzo cake flour

Kosher salt

1/2 cup fresh whole baby spinach leaves

Sea salt to taste

Juice from 1 fresh lime

1/2 cup English peas, blanched (optional)

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