Gondi (go-n-dee) is a Persian Jewish dish of meatballs made from ground lamb or chicken traditionally served on Shabbat. Gondi are served in chicken soup, as a side dish, or as an appetizer. Accompaniments are Middle Eastern bread and raw greens such as mint, watercress, and basil. 
Gondi is said to have originated in the Jewish ghetto in Tehran, although Jews from the other Iranian cities also claim to be its inventors. Gondi was a special food prepared only for Shabbat because ground lamb or chicken was expensive. While Iranian Jews have over the centuries eaten the same types of foods as other Iranians, Gondi has been one of their few culinary innovations that they can claim their own. 
Gondi recipes typically include some form of ground meat, flour of toasted chickpeas, shredded onions, ground cardamon, and salt.