Iraqiqeema is made with finely diced meat and crushed
split peas, and is prepared on a large communal scale at the annual
Āshūrā commemorations.
Iranian variants
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; similar to
abgoosht.
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
okras. It also has lemon juice and cinnamon.