(Persian: قیمه) is an Iranian stew (#khoresh
) consisting of meat, tomatoes, split peas, onion and dried lime. The stew is garnished with aubergine and/or French fries and usually served with rice.
Gheimeh Sibzamini (Persian: قیمه سیب زمینی): Classic Gheimeh stew with thin-cut potato fries.
Gheimeh Bademjan (Persian: قیمه بادنجان): Gheimeh stew with pan-fried whole or long-cut eggplants.
Gheimeh Nesar (Persian: قیمه نثار): is an exclusive variant of Gheimeh made in the Iranian city of Qazvin. Meat, almonds, and fried onions are part of that food.
Pichagh Gheimeh (Persian: پیچاق قیمه): is an exclusive variant of Gheimeh made in the Iranian city of Ardabil. Similar to Gheimeh Nesar, Pichagh Gheimeh has almonds, meat, and fried onions but it has a complete different recipe. Pichagh (Azeri spelling pıçaq) means knife in the Azerbaijani language and it refers to the almonds that used in the food.
(Persian: قیمه رشتی): is an exclusive variant of Gheimeh made in the Iranian city of Rasht. Unlike other variants of Gheimeh, it has sour pomegranate paste, pomegranate juice, tomato and verjuice.
Gheimeh Nokhoud (Persian: قیمه نخود): is an exclusive variant of Gheimeh made in the Persian Gulf coasts of Iran. Instead of yellow split chickpeas (Persian: لپه) they use garbanzo beans (Persian: نخود). This type of Gheimeh is very similar to Abgoosht.
Gheimeh Kadou (Persian: قیمه کدو): Gheimeh stew with pan-fried whole or long-cut squashes.
Gheimeh Beh (Persian: قیمه به): Gheimeh stew with pan-fried whole or long cut quinces.
Gheimeh Bamieh (Persian: قیمه بامیه): Gheimeh stew with pan-fried okras. It has lemon juice and cinnamon in addition to the classic Gheimeh recipes.