Gheimeh

A traditional dish of central Iran, particularly tied to nazri — food cooked in large quantities and given away free during the Shi'a mourning month of Muharram, especially around Ashura. The practice of public nazri stews dates to the Safavid period (16th century) when Twelver Shi'ism became state religion; gheimeh, alongside ash-e reshteh, is one of the most common nazri offerings in Iran today.

Tomato-and-yellow-split-pea khoresh with diced lamb, dried lime (limoo amani), and saffron — topped with crispy julienne potatoes called sib zamini sorkh karde. The dried lime is non-negotiable; powdered limoo gives the sour-funk that fresh lemon can never. Served on Tasua and Ashura at religious gatherings (nazri).

A rust-orange stew of small cubed lamb and yellow split peas, thickened to a loose gravy by tomato paste and dried lime (limoo amani). Eaten over saffron rice; on top, a tangle of matchstick fried potatoes added at the last minute so they stay crisp. The dried lime drives it — sour, slightly fermented, almost bitter at the edge.

Limoo amani are whole limes boiled in salt water then sun-dried until hollow and black inside. Pierce two or three with a fork before they go in — unpierced, they float and don't release sourness; over-pierced or crushed, they turn the stew bitter from the seeds. The split peas go in late, the last 30 minutes only, or they collapse to mush.