|Place of origin||Iran and Iraq|
|Main ingredients||lamb, tomatoes, yellow split peas, onion, dried lime|
Gheimeh, Qeymeh (Persian: قیمه) is a Persian and Mesopotamian stew (khoresh) consisting of meat, tomatoes, split peas, onion and dried lime. This stew is garnished with aubergine and/or French fries and usually served with rice.
Iraqi Qeema is made with finely diced meat and crushed split peas, and is traditionally prepared on a large communal scale at the annual Āshūrā commemorations. The name qeema is an ancient Akkadian word meaning 'finely chopped'.
- Gheimeh Sibzamini (Persian: قیمه سیب زمینی) or classic Gheimeh: Gheimeh stew with thin-cut potato fries.
- Gheimeh Bademjan (Persian: قیمه بادنجان): Gheimeh stew with pan-fried whole or long-cut eggplants.
- Nasrallah, Nawal (2003). Delights from the Garden of Eden: A Cookbook and a History of the Iraqi Cuisine.