Gheymeh is one of the most original Persian foods every Iranian has cooked or had several times. It is made with yellow split peas, diced meat, and dried limes and has a rich and flavorful taste. Gheymeh is similar to stewing Persian meals. It’s quite a traditional meal, but it’s still preferred by many food enthusiasts worldwide. Despite being a traditional and at the same time a healthy meal, Gheymeh has gained popularity among food enthusiasts worldwide due to its unique combination of flavors and textures. Its savory taste and tender meat make it a satisfying dish for people of all cultures.
Gheymeh can be served in its pure form with just split peas and diced tomatoes or paired with rice for a more substantial meal. Moreover, adding eggplant makes it another favorable meal for many vegetarians. Regardless of how it is served, this dish is a delicious and nutritious option for vegetarians and meat eaters. Whether served with meat chops inside or not, Gheymeh bademjan is the food to try.
History of Gheymeh
Going through the history of Gheymeh, it’s soon discovered that it is cooked differently in different regions of Iran. In other words, it has become one of the local foods of each area. Considering the taste of Gheymeh, it’s one of those dishes in harmony with various tastes, and the recipe is more straightforward than any other formal dish. Since old age, this stew has become one of the occasional dishes in Iran and other neighboring countries.
Gheymeh is found in various names in each region of the country, such as Gheymeh Nesar, Gheymeh Aloo (plum), Gheymeh Havij ( carrot), Gheymeh Sib Derakhti (apple),… Gheymeh is ancient enough to talk about and dates back many centuries. Who was the first to blend mince meat, tomato, fried onion, yellow peas, and a few spices can’t be said. The word “Gheymeh” goes back to the word “Keymeh,” which is originally a Turkish word and it means “mince meat.” This delicious dish was believed to be first created in the early 19th century.
What Are Different Types of Gheymeh?
In this type of gheymeh, fried eggplants are used instead of french fries. Prsian Sour grapes are used along with eggplants, of course. The sour grapes add a tangy flavor to the dish, balancing out the richness of the fried eggplants. This variation of gheymeh is often served with saffron rice and is a popular choice among Iranians.
Local food of Qazvin city. This stew is similar to the traditional and common Gheymeh. Still, the Qazvini people add almonds, pistachios, slivered orange peel, and barberries instead of french fries. Adding almonds, pistachios, slivered orange peel, and barberries to Gheymeh Nesar gives it a unique and delightful taste.
These ingredients provide a subtle sweetness and a burst of flavors that complement the savory stew. The locals of Qazvin City highly cherish Gheymeh Nesar for its distinctive twist on the traditional dish.
Gheymeh Nokhod (Peas)
In this kind of Gheyme, peas are used instead of yellow peas. In some regions, Gheymeh Nokhod is mixed up with “Abgoosht“. It is often cooked in Southern and central Iran and baked with goat meat. Peas in Gheymeh Nokhod add a fresh and vibrant element to the dish. The combination of tender meat and the sweetness of the peas creates a delightful contrast in flavors. This variation is prevalent in the Southern and central regions of Iran, where it is often enjoyed alongside Abgoosht, a traditional Iranian stew.
One of the most delicious rhymes cooked in Iran is Gheymeh rashti. In this, tomato itself is used instead of tomato paste. This kind of gheymeh has a similar recipe to the traditional gheymeh, and instead of using fresh or dried lime, verjuice, pomegranate juice, or pomegranate paste is used.
Gheymeh rashti is known for its rich and tangy flavor, thanks to fresh tomatoes and pomegranate ingredients. The combination of verjuice and pomegranate adds a unique twist to the traditional Gheymeh recipe, making it a favorite among Iranians in the southern and central regions.
Gheymeh Sib (Apple)
You’re deeply wrong if you think this type of Gheymeh is sweet. Green apple is used in this type of Gheymeh and has a sour taste. The rest of the ingredients are the same, but instead of dried lime, fresh lime juice is used.
The tartness of the green apple adds a refreshing and tart element to the dish, balancing out the richness of the other flavors. Fresh lime juice enhances the overall citrusy profile of Gheymeh Sib, making it a delightful and unique variation of the traditional Gheymeh recipe.
Gheymeh Kadoo (Zucchini)
Gheymeh Mosamma, or, in other words, Gheymeh Kadoo, is one of the different types of gheymeh that zucchini is added separately, and lime powder is used to marinate zucchini. This variation of gheymeh adds a subtle and earthy flavor to the dish, complementing the tanginess of the lime powder. The tender zucchini adds a satisfying texture to the dish, creating a delightful contrast with the other ingredients.
Gheymeh Aloo (Plum)
Gheymeh Aloo is another type of Gheyme, but it’s not sweet. Believe me. You can add quince mixture to Gheymeh Beh (Quince). Adding the quince mixture enhances the flavor of Gheymeh Aloo, creating a delightful contrast with the other ingredients. So, based on your fruity choice, you can enjoy the variation, too.
Gheymeh Aloo is a savory dish that combines tender chunks of beef with split yellow peas and aromatic spices. The quince mixture adds a subtle sweetness to balance out the flavors, making it a unique and delicious option for those who prefer a fruity twist in their meals.
Gheymeh Havij (Carrot Slices)
In this kind of Gheymeh, small and diced carrots, plums, and special spices are used. The carrots add a hint of natural sweetness to the dish, while the plums provide a tangy and slightly tart flavor. Combining these ingredients creates a delightful flavor balance that perfectly complements the tender beef and yellow peas.
The Ingredients of Gheymeh Bademjan
- Raw yellow peas
- Sliced onion
- Lamb or beef (mince meat or in pieces)
- Dried lime
- Tomato paste
- Slivered potato
- Salt, pepper and turmeric
How to Cook Gheymeh Bademjan?
Roast mince meat until the color changes. Pour in salt, pepper, and turmeric. Add tomato paste and fried onion. Mix them well. Then, add the yellow peas to be roasted. Pour as much water as needed. Let it bake, on average, for an hour. Finally, you can add dried lime (preferably seedless). Do not forget to add saffron, salt, and a touch of cinnamon at the end. It is always served with fried eggplants. The fried eggplants add a delicious smoky flavor to the dish and provide a nice contrast in texture. Another popular way to serve Gheymeh Bademjan is with fluffy basmati rice, which helps to soak up the flavorful sauce.
Recipe For Gheymeh Bademjan
1. Begin by soaking the raw yellow peas in water overnight to soften them.
2. In a large pot, sauté the sliced onion until golden brown, then add the lamb or beef and cook until browned.
3. Add the soaked yellow peas, dried lime, tomato paste, slivered potato, and spices (salt, pepper, and turmeric) to the pot and stir well.
4. Cover the pot and let the mixture simmer on low heat for about an hour or until
5. eggplants can be prepared in a variety of ways. Peel the eggplants, cut them off, and discard the stem end. The eggplants can be sliced into thick slices. Eggplant gets into a lot of oil during frying, so sprinkle it with salt before frying to lessen the quantity of oil you use. Allow them to soak in the salt for 30 minutes to absorb less oil during frying.
6. After cooking the eggplants, prepare a sauce with onions, garlic, salt, pepper, and turmeric and roast them for 30 minutes.
7. To taste the stew, Add brewed saffron, cinnamon, and rose water.
8. Serve the stew alongside Persian rice, fried potatoes, and eggplant.
How to Serve Gheymeh
To serve traditional Gheymeh, plate the stew alongside Persian rice, fried potatoes, and eggplant for a complete and delicious meal. The combination of flavors and textures will surely impress your guests. Cover the Persian rice with aromatic real saffron and serve the Gheymeh stew in another dish.
You can garnish Gheymeh stew with chopped fresh herbs such as parsley or cilantro to enhance the presentation. The live green color will add a pop of freshness to the dish. Additionally, you can serve some warm flatbread on the side to complement the flavors and soak up the delicious sauce. Enjoy!
What Should Gheymeh Go With?
This fantastic soup, Gheymeh, goes well with Shirazi salad and pomegranate olives. The crisp and refreshing Shirazi salad, made with diced cucumbers, tomatoes, and onions dressed in a tangy lemon vinaigrette, contrasts the rich and hearty flavors of the Gheymeh bademjan. The sweet and tart pomegranate olives add a flavor that complements the dish perfectly. You can indulge in a traditional Persian treat like saffron ice cream or rosewater-scented baklava for dessert.
As an appetizer, Kale Kabab is the perfect choice, and as a dessert, today’s cake is filled with Persian fragrant tea. If you’d like to read about more recipes, you can go through Baghali Polo and Morassa Polo.
Never miss the chance to enter Naaz Cuisine, enjoy your meal, and make vivid memories. Naaz offers a delightful dining experience with its cozy atmosphere and attentive staff. Whether you’re a fan of Persian cuisine or looking to try something new, Naaz is the place to be.
(uncountable) Gheimeh is an Iranian stew served with beef and split peas.
Gheymeh or gheimeh is a Persian term derived from the classical Persian word qeema, derived from the Turkish word qheyma, which means “minced meat.” The name is also supposed to be derived from Urdu, a language spoken in northern India and Pakistan that belongs to the Indo-Iranian group of the Indo-European language family.
The term “gheimeh” is derived from the Turkic word qiyma, which means minced meat. This is a famous Persian meal that is found in almost every home.