Gheimeh, Gheymeh,orQeimeh (Persian: قیمه) is an Iranian stew (khoresh) consisting of diced mutton, tomatoes, split peas, onion, and dried lime, garnished with golden, thinly sliced crispy potatoes. The stew is sometimes garnished with fried eggplant and is usually served with white rice (polow).[1]
Gheimeh stew
| |
| Alternative names | Gheimeh, Ghaymeh, Qeimeh, Qaymeh |
|---|---|
| Type | Stew |
| Course | Main Dish |
| Place of origin |  Iran (Ancient Persia) |
| Region or state | Fars, Ardabil, Qazvin, Bushahr and Kashan |
| Associated cuisine | Iran |
| Main ingredients | lamb, tomatoes, yellow split peas, onion, dried lime |
The Persian word gheimeh (also transliterated as qeimeh) derives from Classical Persian qeema, which comes from a Turkic word qıyma 'minced meat', like the Urdu qīmā/ keema, Turkish kıyma, and Greek kimás.[2][3]
Iraqi qeema is made with finely diced meat and crushed split peas and is prepared on a large communal scale at the annual Āshūrā commemorations.
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