Gheimeh
 Khoresh-e-Gheimeh in Iran | |
| Type | Stew |
|---|---|
| Place of origin |
 Iran and  Iraq |
| Main ingredients | lamb, tomatoes, yellow split peas, onion, dried lime |
 Cookbook: Gheimeh  Media: Gheimeh | |
Gheimeh also spelled as Qeymeh (Persian: قیمه) is a Persian and Mesopotamian stew (khoresh) consisting of meat, tomatoes, split peas, onion and dried lime. The stew is garnished with aubergine and/or French fries and usually served with rice.
Iraqi Qeema is made with finely diced meat and crushed split peas, and is traditionally prepared on a large communal scale at the annual Āshūrā commemorations. The name qeema is an ancient Akkadian word meaning 'finely chopped'.[1]
Variants
- Gheimeh Sibzamini (Persian: قیمه سیب زمینی) or classic Gheimeh: Gheimeh stew with thin-cut potato fries.
- Gheimeh Bademjan (Persian: قیمه بادنجان): Gheimeh stew with pan-fried whole or long-cut eggplants.
See also
- Khoresht
- List of lamb dishes
- List of stews
- Food portal
References
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