Cooking class experience — learning Dushbara properly

I took a cooking class specifically to learn how to make Dushbara 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 richly layered result when you make it yourself is different.

Azerbaijani cuisine reflects Turkic, Persian, and Caucasian influences meeting at a historical crossroads. We learned how a traditional Azerbaijani home dinner shapes the way this dish is eaten. The class ended with the meal and a glass of sherbet fruit drink. I've made it three times since and each time it improves. Highly recommend the cooking class approach.