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.