Gheimeh stew is one of the Iranian dishes. This stew is a popular food among Iranians. To cook it, tomato paste and fried onions, cobs, red meat, potatoes and dried lemon (Amani lemon) are used as flavorings. The spice that is usually added at the end of cooking time is cinnamon, to give it a special aroma, some rose water is added. This stew is served with rice. It is also prepared and distributed on some religious occasions in Iran.
Potato slices are usually used to increase the concentration and decoration on the stew. With a little creativity and ingenuity, instead of using simple potato slices, you can mold them into a rose shape and then fry them until In addition to the pleasant taste, your delicious minced stew will have a more eye-catching appearance
Gheimeh is very useful due to having a variety of vitamins, especially vitamin B. 12 and minerals to calm the mind and deal with stress and depression; This stew also strengthens bones because it contains calcium and phosphorus. This stew is useful for people suffering from fat and high blood pressure, because natural oils such as olive and sesame are used in the preparation of this stew.
History
The date of this feed is not known exactly. According to Dehkhoda culture, the word qimeh is derived from Turkish meaning sliced meat. Chardin, who traveled to Iran during the Safavid period, mentions this stew. Nader Mirza Qajar also considers it the emperor of stew and belongs to the Sassanid period.
