Gheimeh facts for kids
Gheimeh stew
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| Alternative names | Gheimeh, Ghaymeh, Qeimeh, Qaymeh |
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| Type | Stew |
| Course | Main Dish |
| Place of origin |  Iraq (Ancient babylon) |
| Region or state | Fars, najaf, Baghdad, Ardabil, Qazvin, Bushahr and Kashan |
| Associated national cuisine | Iraq |
| Created by | Iraqis |
| Main ingredients | lamb, tomatoes, yellow split peas, onion, dried lime |
Gheimeh or Qeimeh is a delicious stew from Iraq. It is a main dish often served with fluffy white rice. This tasty stew is made with small pieces of lamb, juicy tomatoes, yellow split peas, and onion. A special tangy ingredient called dried lime gives it a unique flavor. Sometimes, Gheimeh is topped with crispy, thinly sliced fried potatoes. You might also find it garnished with fried eggplant.
What's in a Name?
The word Gheimeh comes from an old Persian word, qeema. This word actually means 'minced meat' or 'chopped meat'. You can find similar words in other languages too, like qīmā in Urdu or kıyma in Turkish.
Gheimeh in Iraq
In Iraq, Gheimeh is made a bit differently. The meat is cut into very small pieces, and the split peas are often crushed. This special Iraqi version is usually prepared in huge amounts. People make it for big community gatherings, especially during the annual Day of Ashura celebrations.
Different Kinds of Gheimeh in Iran
In Iran, there are many exciting ways to make Gheimeh! Each region might have its own special twist. Here are some popular variations:
- Gheimeh sibzamini: This is the most common type. It comes with thin-cut French fries on top.
- Gheimeh bademjan: This version includes whole or long pieces of pan-fried eggplant.
- Gheimeh nesar: A specialty from Qazvin, this Gheimeh has almonds and fried onions.
- Pichagh gheimeh: From Ardabil, this dish also uses almonds and fried onions. Pichagh means 'knife' in the Azerbaijani language, referring to the way the almonds are cut.
- Gheimeh rashti: This type from Rasht is unique! It uses sour pomegranate paste, pomegranate juice, tomato, and verjuice for a tangy taste.
- Gheimeh nokhoud: Instead of split peas, this version uses chickpeas. It's popular along the Persian Gulf coast of Iran.
- Gheimeh kadou: This Gheimeh is made with pan-fried whole or long pieces of squash.
- Gheimeh beh: This sweet and savory version includes pan-fried whole or long pieces of quince.
- Gheimeh bamieh: This type features pan-fried okra and often has lemon juice and cinnamon.
