Cooking class experience — learning Lawand properly

I took a cooking class specifically to learn how to make Lawand correctly. The instructor explained why bolani stuffing herbs is used the way it is — something I'd never understood from just eating it. The aromatic with cardamom and saffron 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 an Eid celebration feast shapes the way this dish is eaten. The class ended with the meal and a glass of doogh. I've made it three times since and each time it improves. Highly recommend the cooking class approach.