Cooking class experience — learning Dolma properly

I took a cooking class specifically to learn how to make Dolma correctly. The instructor explained why chess herbs (dill, parsley, tarragon, mint) is used the way it is — something I'd never understood from just eating it. The fragrant and saffron-gilded result when you make it yourself is different.

tea drinking is a ritual — black tea served in armudu pear-shaped glasses accompanies every social encounter. We learned how a Baku meykhana restaurant shapes the way this dish is eaten. The class ended with the meal and a glass of Xirdalan beer. I've made it three times since and each time it improves. Highly recommend the cooking class approach.