Gheimeh

Gheimeh is a traditional Iranian stew. The dish is also popular in Iraq and Azerbaijan, where it is known as Khoresh Gheimeh. The main ingredients of Gheimeh are meat, split peas, onions, tomato paste, and dried lime. It is often garnished with French fries and served with rice or bread.

Ingredients

The primary ingredients in Gheimeh are meat, usually lamb or beef, and yellow split peas. The meat is typically cut into small cubes and browned in a pan with onions and garlic. The split peas are then added, along with tomato paste, dried lime, and various spices such as turmeric, salt, and pepper. The mixture is then simmered until the meat is tender and the flavors have melded together.

Preparation

Gheimeh is typically prepared by first browning the meat in a pan with onions and garlic. The split peas are then added, along with the tomato paste and dried lime. The mixture is then simmered until the meat is tender and the flavors have melded together. The dish is often garnished with French fries and served with rice or bread.

Serving

Gheimeh is traditionally served with rice or bread. It is often garnished with French fries, which add a crunchy texture to the dish. In Iran, Gheimeh is often served as part of a larger meal, which may also include other dishes such as Salad Shirazi or Mast-o-Khiar.

Variations

There are several regional variations of Gheimeh. In some parts of Iran, the dish is made with eggplant instead of split peas. In Iraq and Azerbaijan, the dish is often made with lamb and is known as Khoresh Gheimeh.

Cultural Significance

Gheimeh is a popular dish in Iran, particularly during the month of Muharram, when it is traditionally prepared and distributed to the poor as part of the Ashura commemorations.