Gheimeh
Gheimeh stew
Alternative namesGheimeh, Ghaymeh, Qeimeh, Qaymeh
TypeStew
CourseMain Dish
Place of origin Iran (Ancient Persia)
Region or stateFars, Ardabil, Qazvin, Bushahr and Kashan
Associated cuisine Iran
Main ingredientslamb, tomatoes, yellow split peas, onion, dried lime

Gheimeh or Qeimeh (Persian: قیمه) is an Iranian stew (khoresh) consisting of diced mutton, tomatoes, split peas, onion and dried lime, garnished with golden thinly sliced crispy potatoes. The stew is sometimes garnished with fried eggplant and is usually served with white rice (polow).[1]

Etymology

The Persian word gheimeh (also transliterated as qeimeh) derives from Classical Persian qeema which comes from a Turkic word qıyma 'minced meat', like the Urdu qīmā/keema, Turkish kıyma and Greek kimás.[2][3]

Iraqi variant

Iraqi qeema is made with finely diced meat and crushed split peas, and is prepared on a large communal scale at the annual Āshūrā commemorations.

Iranian variants

See also

References

  1. ^ Shaida, Margaret (2018-04-10). The Legendary Cuisine of Persia. Grub Street Publishers. ISBN 978-1-911621-59-1.
  2. ^ Platts, John (1884). A Dictionary of Urdu, Classical Hindi, and English. London: W. H. Allen & Co. p. 797. ISBN 81-215-0098-2.
  3. ^ Oxford English Dictionary, s.v.


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