 Gheimeh stew | |
| Alternative names | Gheimeh, ghaymeh, qeimeh, qaymeh |
|---|---|
| Type | Stew |
| Course | Main dish |
| Place of origin |  Iran (Ancient Persia) |
| Region or state | Fars,Ardabil,Qazvin,Bushahr,Kashan |
| Associatedcuisine | Iranian cuisine |
| Created by | Persians |
| Main ingredients | lamb,tomatoes, yellowsplit peas,onion,dried lime |
Gheimeh,gheymeh, orqeimeh (Persian:قیمه) is anIranian stew (khoresh) consisting of dicedmutton,tomatoes,split peas,onion, anddried lime, garnished with golden, thinly sliced crispy potatoes. The stew is sometimes garnished with friedeggplant and is usually served with white rice (polow).[1]
The Persian wordgheimeh (also transliterated asqeimeh) derives fromClassical Persianqeema, which comes from aTurkic wordqıyma 'minced meat', like theUrduqīmā/ keema,Turkishkıyma, andGreekkimás.[2][3]
In Iraq, especially in the Shi’a holy cities ofNajaf andKarbala, the Persian stew khoresh-e gheimeh (qeema) has become a beloved part of local cuisine, largely through the deep cultural and religious ties between Iran and Iraq. For centuries, Iranian pilgrims have traveled to these cities forziyarat, especially during major events likeArba’een. Along with their spiritual devotion, they brought their culinary traditions—including gheimeh, a hearty stew made with split peas, tomato, dried lime (limoo amani), and meat, often topped with fried potatoes. Over time, Iraqis adopted and adapted the dish, incorporating it into religious gatherings and communal meals, particularly during Muharram. Today, gheimeh is commonly served at mawakib (free food stands) during pilgrimage events, symbolizing both hospitality and the shared cultural fabric between the two nations. It can also eaten on Easter, Christmas, funerals and weddings.[citation needed]
 | This sectiondoes notcite anysources. Please helpimprove this section byadding citations to reliable sources. Unsourced material may be challenged andremoved.(July 2025) (Learn how and when to remove this message) |
{{cite book}}:ISBN / Date incompatibility (help)| Ingredients |
| ||||||||
|---|---|---|---|---|---|---|---|---|---|
| Breads and nans | |||||||||
| Salads |
| ||||||||
| Cheeses | |||||||||
| Soups and āshes | |||||||||
| Dishes |
| ||||||||
| Sauces | |||||||||
| Hors d'oeuvre | |||||||||
| Sweets and desserts | |||||||||
| Beverages | |||||||||
| Instruments | |||||||||
| Related cuisines | |||||||||
 | ThisPersian cuisine-related article is astub. You can help Wikipedia byexpanding it. |
