Gheimeh, gheymeh, or qeimeh () is an Iranian stew (khoresh) consisting of diced mutton, tomatoes, split peas, 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).
The Persian word gheimeh (also transliterated as qeimeh) derives from Classical Persian qeema, which comes from a Turkic word qñyma 'minced meat', like the Urdu qëmÃÂ/ keema, Turkish kñyma, and Greek kimás.
In Iraq, especially in the ShiâÂÂa 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, especially during major events like ArbaâÂÂeen. Along with their spiritual devotion, they brought their culinary traditionsâÂÂincluding 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.