Faits sur : Gheimeh
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Gheimeh or Qeema is an Iranian stew consisting of mutton, tomatoes, split peas, onion and dried lime. The stew is garnished with aubergine or saffron flavored fried potatoes and is usually served with rice.
Etymology
The Persian word gheimeh (also spelled gheymeh or qeime) derives from Classical Persian qîmâ which comes from a Turkic word qıyma 'minced meat', like the Urdu qīmā/keema, Turkish kıyma and Greek kimás.
Iraqi variant
Iraqi qeema is made with finely diced meat and crushed split peas, and is prepared on a large communal scale at the annual Āshūrā commemorations.
Iranian variants
- Gheimeh sibzamini (Persian: قیمه سیب زمینی): with thin-cut French fries.
- Gheimeh bademjan (Persian: قیمه بادمجان): with pan-fried whole or long-cut eggplants.
- Gheimeh nesar (Persian: قیمه نثار): with almonds and fried onions; a specialty of Qazvin.
- Pichagh gheimeh (Persian: پیچاق قیمه): a different dish with almonds and fried onions; a specialty of Ardabil. Pichagh (Azeri spelling pıçaq) means knife in the Azerbaijani language and it refers to the almonds.
- Gheimeh rashti (Persian: قیمه رشتی): with sour pomegranate paste, pomegranate juice, tomato and verjuice; a specialty of Rasht.
- Gheimeh nokhoud (Persian: قیمه نخود): with chickpeas instead of split peas; a specialty of the Persian Gulf coast of Iran; similar to abgoosht.
- Gheimeh kadou (Persian: قیمه کدو): with pan-fried whole or long-cut squash.
- Gheimeh beh (Persian: قیمه به): with pan-fried whole or long cut quinces.
- Gheimeh bamieh (Persian: قیمه بامیه): with pan-fried okras. It also has lemon juice and cinnamon.
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