 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]
Iraqiqeema is made with finely diced meat and crushedsplit peas and is prepared on a large communal scale at the annualĀshūrā commemorations. It can also be served in weddings, funerals, parties, other holidays, etc.
| 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. |
