Why Pakhlava deserves more attention

Pakhlava rarely gets the international recognition it deserves. The fragrant and saffron-gilded complexity is genuine, not simple, and the technique involved in using chess herbs (dill, parsley, tarragon, mint) correctly takes real skill.

Azerbaijani cuisine reflects Turkic, Persian, and Caucasian influences meeting at a historical crossroads. I encountered it first in a wedding feast and that context helped me understand it properly. armudu black tea is the natural accompaniment and the combination makes the case for the dish. If you haven't explored this cuisine seriously, Pakhlava is the dish to start with.