Cooking class experience — learning Kabuli Pulao properly

I took a cooking class specifically to learn how to make Kabuli Pulao correctly. The instructor explained why dried sour grapes kishmish is used the way it is — something I'd never understood from just eating it. The subtly sweet from dried fruit result when you make it yourself is different.

kabuli pallow rice is the national dish, traditionally cooked for the most important occasions. We learned how a traditional Afghan home dinner 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.