View source for Gheimeh

{{Short description|Iranian meat stew}}
{{Infobox food
| name             = Gheimeh
| image            = Gheymeh stew.jpg
| caption          = Gheimeh stew
| alternate_name   = Gheimeh, ghaymeh, qeimeh, qaymeh 
| country          = {{flag|Iran}} ([[Ancient Persia]])
| region           = 
[[Fars province|Fars]], [[Ardabil]], [[Qazvin]], [[Bushahr]], [[Kashan]]
| national_cuisine = [[Iranian cuisine]]
| creator          = [[Persians]]
| course           = Main dish 
| type             = [[Stew]]
| served           = 
| main_ingredient  = [[Lamb and mutton|lamb]], [[tomato]]es, yellow [[split pea]]s, [[onion]], [[Black lime|dried lime]]
| variations       = 
| calories         = 
| other            = 
}}
'''Gheimeh''', '''gheymeh,''' or '''qeimeh''' ({{langx|fa|قیمه}}) is an [[Iranian cuisine|Iranian]] stew (''[[khoresh]]'') consisting of diced [[lamb and mutton|mutton]], [[tomato]]es, [[split pea]]s, [[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]]'').<ref>{{Cite book |last=Shaida |first=Margaret |url=https://books.google.com/books?id=JMWIDwAAQBAJ&dq=Gheimeh+recipe&pg=PT153 |title=The Legendary Cuisine of Persia |date=2018-04-10 |publisher=Grub Street Publishers |isbn=978-1-911621-59-1 |language=en}}</ref>

==Etymology==
The Persian word ''gheimeh'' (also transliterated as ''qeimeh'') derives from [[Classical Persian]] ''qeema,'' which comes from a [[Turkic languages|Turkic]] word ''qıyma'' 'minced meat', like the [[Urdu language|Urdu]] ''[[ground meat|qīmā/ keema]]'', [[Turkish language|Turkish]] ''kıyma,'' and [[Greek language|Greek]] ''kimás''.<ref>{{cite book | last=Platts | first=John | title=A Dictionary of Urdu, Classical Hindi, and English| publisher= W. H. Allen & Co | year=1884 | location=London | url=http://dsalsrv02.uchicago.edu/cgi-bin/philologic/getobject.pl?c.6:1:1270.platts| isbn=81-215-0098-2 | page=797}}</ref><ref>''[[Oxford English Dictionary]]'', [http://www.oed.com/view/Entry/61014917 ''s.v.'']</ref>

== Iraqi variant ==

In Iraq, especially in the Shi’a holy cities of [[Najaf]] and [[Karbala]], 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 for ziyarat (pilgrimage), especially during major events like Arba’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.

==Iranian variants==
* Gheimeh sibzamini ({{langx|fa|قیمه سیب زمینی|links=no}}): with thin-cut [[French fries]].
* Gheimeh bademjan ({{langx|fa|قیمه بادمجان|links=no}}): with pan-fried whole or long-cut [[eggplant]]s.
* Gheimeh nesar ({{langx|fa|قیمه نثار|links=no}}): with almonds and fried onions; a specialty of [[Qazvin]].
* [[Pichagh-gheimeh|Pichagh gheimeh]] ({{langx|fa|پیچاق قیمه|links=no}}): a different dish with almonds and fried onions; a specialty of [[Ardabil]]. Pichagh (Azeri spelling: pıçaq) means knife in the [[Azerbaijani language]], and it refers to the almonds.
* Gheimeh rashti ({{langx|fa|قیمه‌ رشتی|links=no}}): with sour pomegranate paste, pomegranate juice, tomato, and verjuice; a specialty of [[Rasht]].
* Gheimeh nokhoud ({{langx|fa|قیمه‌ نخود|links=no}}): with chickpeas instead of split peas; a specialty of the [[Persian Gulf]] coast of Iran; including [[Bushehr]].
* Gheimeh kadou ({{langx|fa|قیمه‌ کدو|links=no}}): with pan-fried whole or long-cut [[Squash (plant)|squash]].
* Gheimeh beh ({{langx|fa|قیمه به|links=no}}): with pan-fried whole or long cut [[quince]]s.
* Gheimeh bamieh ({{langx|fa|قیمه بامیه|links=no}}): with pan-fried [[okra]]. It also has lemon juice and cinnamon.
* Gheimeh jahromi ({{langx|fa|قیمه‌ جهرمی|links=no}}): with chickpeas and meat. a speciality of [[Jahrom]].

==See also==
* [[List of lamb dishes]]
* [[List of stews]]
* {{portal-inline|Food}}

==References==
{{reflist}}

{{Cuisine of Iran|khoresh}}

[[Category:Iranian stews]]
[[Category:Iraqi cuisine]]
[[Category:Lamb dishes]]


{{iran-cuisine-stub}}