Cooking class experience — learning Ashak properly

I took a cooking class specifically to learn how to make Ashak correctly. The instructor explained why qorma onion sauce is used the way it is — something I'd never understood from just eating it. The hearty and rice-forward result when you make it yourself is different.

Afghan hospitality tradition demands feeding guests regardless of the host's circumstances. We learned how a teahouse on the Silk Road route shapes the way this dish is eaten. The class ended with the meal and a glass of qymaq cream tea. I've made it three times since and each time it improves. Highly recommend the cooking class approach.