Gheimeh
In its own language: قیمه
Persian stew of lamb, split peas, tomato and dried lime, topped with crispy potatoes
Gheimeh is a Persian stew made with diced lamb, yellow split peas, tomatoes, onion, and dried lime. It is often finished with thin, crispy potato slices and served alongside white Persian rice. Gheimeh is a main course in Iran and has become part of communal and religious gatherings in Iraq.
- Topped with thin, crispy potato slices or fried eggplant
- Flavored with dried lime for a sour note
- Served with white Persian rice (polow)
- Popular at religious gatherings in Iran and Iraq
- Has many regional variations across Iran
What is Gheimeh?
Gheimeh is a Persian stew where diced lamb is simmered with yellow split peas, tomatoes, onions, and dried lime. The dried lime gives the dish a subtle sourness, while the split peas add body. It is finished with a topping of thin, crispy potato slices. Sometimes, fried eggplant is used instead of or alongside potatoes. Gheimeh is usually served with white Persian rice, making for a hearty and aromatic main dish.
Where does Gheimeh come from?
Gheimeh comes from Iran, where it is a classic part of home cooking and festive meals. Its name traces back to a Turkic word for minced meat, showing shared roots with similar dishes across the region. The stew has been carried by Iranian pilgrims to Iraq, especially to Najaf and Karbala, where it became part of local religious gatherings. Over time, Iraqis adapted the dish, and it is now served at communal meals during major events.
How is Gheimeh made?
To make gheimeh, lamb is diced and cooked with chopped onions until tender. Yellow split peas are added, along with tomatoes and dried lime, which infuse the stew with a tangy flavor. The mixture is simmered until the peas are soft and the flavors meld. Thin slices of potato are fried separately until golden and crispy, then used as a topping. In some versions, fried eggplant replaces or accompanies the potatoes.
How and when is Gheimeh eaten?
Gheimeh is eaten as a main meal, commonly at lunch or dinner. It is almost always served with white Persian rice, which helps soak up the rich sauce. In Iraq, it is a staple at communal gatherings, especially during religious pilgrimages and ceremonies. The dish is also served at weddings, funerals, and Christian holidays such as Easter and Christmas. Sharing gheimeh is a sign of hospitality and togetherness.
Kinds of Gheimeh
Many regional versions of gheimeh exist. Gheimeh sibzamini is topped with French fries, while gheimeh bademjan uses fried eggplant. In Qazvin, gheimeh nesar includes almonds and fried onions. Ardabil’s pichagh gheimeh also features almonds. Gheimeh rashti from Rasht uses pomegranate paste and verjuice for a sour note. On the Persian Gulf coast, chickpeas replace split peas in gheimeh nokhoud. Other versions use squash, quince, or okra.
What Gheimeh means
Gheimeh is deeply tied to religious and social life in Iran and Iraq. In Iraq, it is a signature dish during Arba’een and Muharram, served freely at food stands for pilgrims. It appears at weddings, funerals, and Christian holidays, reflecting its role in both everyday and ceremonial meals. The dish is a symbol of hospitality and is closely linked to communal gatherings and acts of charity.
When Gheimeh is on the table
Questions people ask about Gheimeh
What is gheimeh made of?
Gheimeh is made with diced lamb, yellow split peas, tomatoes, onions, and dried lime. It is topped with thin, crispy potato slices or sometimes fried eggplant, and served with white Persian rice.
Where does gheimeh come from?
Gheimeh is originally from Iran, where it is a classic stew in Persian cooking. It has also become popular in Iraq, especially in the cities of Najaf and Karbala.
How is gheimeh usually served?
Gheimeh is served as a main dish, accompanied by white Persian rice. The stew is topped with crispy potato slices or fried eggplant, and is often part of communal or festive meals.
Are there different types of gheimeh?
Yes, there are many regional versions. Some use French fries, fried eggplant, almonds, chickpeas, or pomegranate paste. Each region in Iran may have its own special twist on the dish.
When is gheimeh eaten?
Gheimeh is eaten at lunch or dinner and is common at religious gatherings, weddings, funerals, and holidays such as Arba’een, Easter, and Christmas.
Good reading and sources
The facts on this page come from the Wikipedia article "Gheimeh", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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