Why Dolma deserves more attention

Dolma rarely gets the international recognition it deserves. The aromatic with fresh herbs complexity is genuine, not simple, and the technique involved in using saffron correctly takes real skill.

tea drinking is a ritual — black tea served in armudu pear-shaped glasses accompanies every social encounter. I encountered it first in a traditional Azerbaijani home dinner and that context helped me understand it properly. Xirdalan beer is the natural accompaniment and the combination makes the case for the dish. If you haven't explored this cuisine seriously, Dolma is the dish to start with.