Cooking class experience — learning Mantu properly

I took a cooking class specifically to learn how to make Mantu 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 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 an Afghan restaurant abroad shapes the way this dish is eaten. The class ended with the meal and a glass of green cardamom tea. I've made it three times since and each time it improves. Highly recommend the cooking class approach.