Pairing Pakhlava correctly — a note on armudu black tea

Most people overlook how much the right drink changes Pakhlava. I ordered it with armudu black tea and the fragrant and saffron-gilded elements of the dish sharpened considerably against the pairing. chess herbs (dill, parsley, tarragon, mint) in particular became more prominent in a good way.

tea drinking is a ritual — black tea served in armudu pear-shaped glasses accompanies every social encounter. The a traditional Azerbaijani home dinner is where you learn these pairings — they evolved together. If you've been having Pakhlava with the wrong drink, try it correctly once. It's a genuinely different experience. The restaurant deserves credit for getting this right.