Gheymeh

What is it?

Gheymeh is built on yellow split peas, diced meat, tomato and dried lime, cooked down until the split peas are soft but still hold their shape.

It is commonly topped with thin fried potato straws added just before serving, so they stay crisp against the stew.

The Persian table

Gheymeh is served with rice. It is also one of the dishes most often cooked in large quantities for religious gatherings and neighbourhood distributions, particularly during Muharram.

Variations

• Fried aubergine is used instead of potato in some households.

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Related Persian dishes

Ghormeh Sabzi

قورمه سبزی

A Persian herb stew with beans, dried lime and meat.

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Khoresh Bademjan

خورش بادمجان

An aubergine and tomato stew, gently sour.

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Abgoosht / Dizi

آبگوشت / دیزی

A slow-cooked lamb and chickpea pot, eaten in two stages.

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