Gheimeh
 Khoresh-e-Gheimeh in Iran | |
| Type | Stew |
|---|---|
| Place of origin |  Iran and  Iraq |
| Main ingredients | lamb, tomatoes, yellow split peas, onion, dried lime |
Gheimeh also spelled as Qeymeh (Template:Lang-fa) is a Persian and Mesopotamian 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.
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
- Gheimeh Sibzamini (Template:Lang-fa) or classic Gheimeh: Gheimeh stew with thin-cut potato fries.
- Gheimeh Bademjan (Template:Lang-fa): Gheimeh stew with pan-fried whole or long-cut eggplants.
See also
References
- ^ 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.
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