Bulbs of Allium stipitatum are eaten in Iran, where they are called موسیر (pronounced /muːˈsiːɾ/). They grow wild across the Zagros Mountains. Most of those eaten are harvested from the wild, sliced, dried, and sold at markets. Buyers will often soak the shallots for a number of days then boil them to obtain a milder flavour. They are often crushed and mixed with yogurt. Iranians enjoy yogurt in this way, especially in restaurants and kebab-saras where just kebabs are served.