Gheimeh

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Gheimeh
Gheyme.jpg
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 Iranian and Iraqi 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. The word has the same linguistic root with Keema popular in Indian cuisine and literally means finely minced meat.

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[edit]

  • 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[edit]

References[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.