Iranian cuisine is diverse due to its variety of ethnic groups and the influence of other cultures. Herbs are frequently used along with fruits such as plums, pomegranates, quince, prunes, apricots, and raisins. Iranians usually eat plain yogurt with lunch and dinner; it is a staple of the diet in Iran. To achieve a balanced taste, characteristic flavourings such as saffron, dried limes, cinnamon, and parsley are mixed delicately and used in some special dishes. Onions and garlic are normally used in the preparation of the accompanying course, but are also served separately during meals, either in raw or pickled form. Iran is also famous for its caviar.

In Iranian cuisine, what is habitually used with fruits?