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The term Persian cuisine is used as well due to the fact that Iran is historically known as Persia in the West,    even though ethnic Persians are only one of Iran's native ethnic groups that have contributed to the culinary culture. 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. Herbs are frequently used, along with fruits such as plums , pomegranates , quince , prunes , apricots , and raisins. Characteristic Iranian flavorings such as saffron , dried lime and other sources of sour flavoring, cinnamon , turmeric , and parsley are mixed and used in various dishes. The usage of rice , at first a specialty of the Safavid Empire 's court cuisine, evolved by the end of the 16th century CE into a major branch of Iranian cookery. Varieties of rice in Iran include gerde , domsia literally meaning black-tail, because it is black at one end , champa , doodi smoked rice , Lenjan from Lenjan County , Tarom from Tarom County , anbarbu, and others.
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