Slow-cooked Persian stews served with rice, featuring rich sauces and tender meats.
Split pea and tomato stew with lamb, topped with crispy fried potatoes.Gheimeh is a well-known Iranian stew categorized as khoresh. It is commonly prepared with small pieces of meat, yellow split peas, onion, dried lime, and spices, and is served with Chelow. In its common contemporary form, it is usually made with tomato or tomato paste and topped with thin fried potatoes. Gheimeh should not, however, be understood as a dish that has stayed the same throughout history. Like many traditional Iranian foods, its present form results from a long process of culinary change, traceable through language, literary texts, historical cookbooks, and shifting cooking practices.
