Street food Dolma — the authentic version

The best Dolma I've ever had came from a street stall, not a restaurant. The aromatic with fresh herbs intensity was completely different — more direct and uncompromised. pomegranate was used without hesitation, the way it should be.

tea drinking is a ritual — black tea served in armudu pear-shaped glasses accompanies every social encounter. The a traditional Azerbaijani home dinner setting meant eating standing up or on a low stool, which is how this food is supposed to be encountered. Xirdalan beer was sold right next to it. Don't wait to find the 'right' restaurant. Find the street version first.