A tomato-based lamb stew with yellow split peas and dried limes, topped with crispy shoestring potatoes and served over saffron rice.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: deep plate over rice
Garnishes: shoestring fries, saffron
Accompaniments: saffron rice, shirazi salad, torshi
Instructions
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1
Brown lamb with onion and turmeric. Add tomato paste, cook 2 min.
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2
Add split peas, dried limes, saffron, and water to cover. Simmer 1.5 hours until peas dissolve into sauce.
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3
While stew simmers, fry shoestring potatoes until golden and crispy. Drain on paper towels.
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4
Season stew with salt and pepper. The consistency should be thick and rich.
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5
Serve stew over saffron rice, topped generously with crispy potatoes.
Did You Know?
Gheimeh is the dish most associated with Muharram mourning ceremonies — massive communal pots of gheimeh feed thousands at nazri (charity) events across Iran.
Chef's Notes
Equipment Tips
- heavy-bottomed pot
- skillet for frying
- slotted spoon
Garnishing
shoestring fries, saffron
Accompaniments
saffron rice, shirazi salad, torshi
The Story Behind قیمه
Gheimeh holds deep religious and cultural significance in Iranian Shia tradition. It is the primary dish cooked for nazri (communal religious charity meals) during Muharram. Beyond its spiritual role, it represents the Persian love of contrasting textures — the soft, melting stew against the shattering crunch of fried potatoes.
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