Ingredient appreciation — what makes Dolma special

What sets Dolma apart is the handling of chess herbs (dill, parsley, tarragon, mint). In lesser versions this is treated as a background note. Here it's central and the aromatic with fresh herbs result shows it. I've started buying it to cook with at home after this experience.

tea drinking is a ritual — black tea served in armudu pear-shaped glasses accompanies every social encounter. The a Caspian seafood restaurant atmosphere was right for this kind of food. I had doshab grape molasses as recommended and it matched well. If you want to understand what makes this cuisine distinctive, Dolma is the place to start.