Gheymeh is a comforting Iranian stew made by simmering yellow split peas, small cubes of lamb or beef, onions, and dried limes (limoo amani) in a tomato-based sauce, often topped with crispy fried potato sticks. Originating from Iran, particularly popular in Tehran and across central provinces, Gheymeh is a classic home-cooked meal often served during religious gatherings, family dinners. A popular variation is Gheymeh Bademjan, where fried eggplant is added, enhancing the dish's flavor and giving it a rich, creamy texture. This type of Gheymeh is enjoyed for its balance of tangy and savory elements.

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