Cooking class experience — learning Pakhlava properly

I took a cooking class specifically to learn how to make Pakhlava correctly. The instructor explained why dried sour plums is used the way it is — something I'd never understood from just eating it. The sweet-sour from fruit 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 Caspian seafood restaurant shapes the way this dish is eaten. The class ended with the meal and a glass of doshab grape molasses. I've made it three times since and each time it improves. Highly recommend the cooking class approach.