In Iraq, especially in the Shi’a holy cities of Najaf and Karbala, the Persian stew khoresh-e gheimeh (qeema) has become a beloved part of local cuisine, largely through the deep cultural and religious ties between Iran and Iraq. For centuries, Iranian pilgrims have traveled to these cities for ziyarat, especially during major events like Arba’een. Along with their spiritual devotion, they brought their culinary traditions—including gheimeh, a hearty stew made with split peas, tomato, dried lime (limoo amani), and meat, often topped with fried potatoes. Over time, Iraqis adopted and adapted the dish, incorporating it into religious gatherings and communal meals, particularly during Muharram. Today, gheimeh is commonly served at mawakib (free food stands) during pilgrimage events, symbolizing both hospitality and the shared cultural fabric between the two nations. It can also eaten on Easter, Christmas, funerals and weddings.[citation needed]
Gheimeh sibzamini (Persian: قیمه سیب زمینی): with thin-cut French fries.
Gheimeh bademjan (Persian: قیمه بادمجان): with pan-fried whole or long-cut eggplants.
Gheimeh nesar (Persian: قیمه نثار): with almonds and fried onions; a specialty of Qazvin.
Pichagh gheimeh (Persian: پیچاق قیمه): a different dish with almonds and fried onions; a specialty of Ardabil. Pichagh (Azeri spelling: pıçaq) means knife in the Azerbaijani language, and it refers to the almonds.
Gheimeh rashti (Persian: قیمه رشتی): with sour pomegranate paste, pomegranate juice, tomato, and verjuice; a specialty of Rasht.
Gheimeh nokhoud (Persian: قیمه نخود): with chickpeas instead of split peas; a specialty of the Persian Gulf coast of Iran; including Bushehr.
Gheimeh kadou (Persian: قیمه کدو): with pan-fried whole or long-cut squash.
Gheimeh beh (Persian: قیمه به): with pan-fried whole or long cut quinces.
Gheimeh bamieh (Persian: قیمه بامیه): with pan-fried okra. It also has lemon juice and cinnamon.
Gheimeh jahromi (Persian: قیمه جهرمی): with chickpeas and meat. a speciality of Jahrom.
