Unripe grapes are also used whole in some dishes such as khoresh e qure (lamb stew with sour grapes).
As a spice, verjuice powder (pudr e qure) is sometimes reinforced by verjuice and then dried.
Outside Iran, Iranian cuisine is especially found in cities of the Iranian diaspora such as London, Los Angeles, the San Francisco Bay Area, Toronto, Traditionally, rice was most prevalent as a major staple item in northern Iran and the homes of the wealthy, while bread was the dominant staple in the rest of the country.
Varieties of rice in Iran include gerde, domsia, champa, doodi (smoked rice), Lenjan (from Lenjan County), Tarom (from Tarom County), anbarbu, and others.
It is mainly used within soup and stew dishes, but also to simmer a type of squash dolma.
These are not only enjoyed fresh and ripe as desserts, but are also combined with meat and form accompaniments to main dishes.
When fresh fruits are not available, a large variety of dried fruits such as dates, fig, apricots and peach are used instead.
Iran's culinary culture has historically interacted with the cuisines of the neighboring regions, including Caucasian cuisine, Turkish cuisine, Levantine cuisine, Greek cuisine, Central Asian cuisine, and Russian cuisine.
Typical Iranian main dishes are combinations of rice with meat, vegetables, and nuts.