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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  Gheimeh

Gheimeh, Qeymeh (Persian: قیمه‎) is a Persian and Mesopotamian stew consisting of meat, tomatoes, split peas, onion and lemon or lime. This stew is garnished with aubergine 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]


  • Gheimeh Sibzamini (Persian: قیمه سیب زمینی‎) or classic Gheimeh: Gheimeh stew with thin-cut potato fries.
  • Gheimeh Bademjaan (Persian: قیمه بادنجان‎): Gheimeh stew with pan-fried whole or long-cut eggplants.

See also[edit]


  1. ^ Nasrallah, Nawal (2003). Delights from the Garden of Eden: A Cookbook and a History of the Iraqi Cuisine. 1stBooks. p. 221. ISBN 978-1-4033-4793-0.