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Alternative namesQeimeh
Place of origin Iran (Esfahan and Fars)
Main ingredientslamb, tomatoes, yellow split peas, onion, dried lime

Gheimeh or qeimeh (Persian: قیمه‎) is an Iranian stew (khoresh) consisting of mutton, tomatoes, split peas, onion and dried lime. The stew is garnished with eggplant or saffron-flavored fried potatoes and is usually served with rice (polow).


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.[1][2]

Iraqi variant[edit]

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.

Iranian variants[edit]

  • Gheimeh sibzamini (Persian: قیمه سیب زمینی‎): with thin-cut French fries.
  • Gheimeh bademjan (Persian: قیمه بادمجان‎): with pan-fried whole or long-cut eggplants.
  • Gheimeh nesar (Persian: قیمه نثار‎): with almonds and fried onions; a specialty of Qazvin.
  • Pichagh gheimeh (Persian: پیچاق قیمه‎): a different dish with almonds and fried onions; a specialty of Ardabil. Pichagh (Azeri spelling pıçaq) means knife in the Azerbaijani language and it refers to the almonds.
  • Gheimeh rashti (Persian: قیمه‌ رشتی‎): with sour pomegranate paste, pomegranate juice, tomato and verjuice; a specialty of Rasht.
  • Gheimeh nokhoud (Persian: قیمه‌ نخود‎): with chickpeas instead of split peas; a specialty of the Persian Gulf coast of Iran; similar to abgoosht.
  • Gheimeh kadou (Persian: قیمه‌ کدو‎): with pan-fried whole or long-cut squash.
  • Gheimeh beh (Persian: قیمه به‎): with pan-fried whole or long cut quinces.
  • Gheimeh bamieh (Persian: قیمه بامیه‎): with pan-fried okras. It also has lemon juice and cinnamon.

See also[edit]


  1. ^ Platts, John (1884). A Dictionary of Urdu, Classical Hindi, and English. London: W. H. Allen & Co. p. 797. ISBN 81-215-0098-2.
  2. ^ Oxford English Dictionary, s.v.