|Place of origin||Iran|
|Main ingredients||lamb, tomatoes, yellow split peas, onion, dried lime|
Gheimeh (Persian: قیمه) is an Iranian stew (khoresh) consisting of mutton, tomatoes, split peas, onion and dried lime. The stew is garnished with aubergine or saffron flavored fried potatoes and is usually served with rice (polow).
The Persian word gheimeh(also spelled as Qeyme or Qeime) derives from Classical Persian qîmâ which comes from a Turkic word qıyma 'minced meat', like the Urdu qīmā/keema, Turkish kıyma and Greek kimás.
- 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.
- Platts, John (1884). A Dictionary of Urdu, Classical Hindi, and English. London: W. H. Allen & Co. p. 797. ISBN 81-215-0098-2.
- Oxford English Dictionary, s.v.
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