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 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
- 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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