Gheimeh-Nokhod Yazdi

About Gheimeh-Nokhod Yazdi

Yazd has many unique features that special local food is one of its delicious features. Join us to get acquainted with the local food of Yazd.
Yazd local food is mostly cooked in the form of Ash such as Ash-e Sholi, wheat, mung bean, turnip, cabbage, sambusk, lentil, pumpkin, plum, pomegranate, and vegetable. But in addition to Ash, other traditional dishes of this city include foods such as Gheimeh-Nokhod, Koofteh-Berenji (rice meatballs), Koofteh-Havij (carrot meatballs), Koofteh-kebab, Koofteh-chickpea, dumplings, pumpkin stew, potato stew and plum stew. In the following, we will introduce one of the most famous food among these foods.

One of the traditional and very popular dishes of Yazd province is called Ghimeh-Nokhod stew. Few tourists travel to this historic city full of ancient Iranian monuments and do not plan to try the taste of this authentic food. The people of Yazd province use chickpeas, mutton, tomato paste, Omani lemon, saffron, potatoes, onions, turmeric, salt and pepper to cook and prepare this lovely stuffing.

Gheimeh-Nokhod Yazdi ingredients

Ghimeh Yazdi or Gheimeh-Nokhod is one of the original Yazdi stews that can be seen in the menu of all traditional restaurants in Yazd. This stew is the same as ordinary Iranian Gheimeh, but there are differences in its ingredients. In cooking this stew, instead of split peas, chickpeas are used, and red meat, chopped onion, Omani lemon, cinnamon, cardamom and turmeric are its other ingredients. In the traditional type, the use of tomato paste is not common, but today some people add paste to it.