Street food Pakhlava — the authentic version

The best Pakhlava I've ever had came from a street stall, not a restaurant. The sweet-sour from fruit intensity was completely different — more direct and uncompromised. saffron was used without hesitation, the way it should be.

Azerbaijani cuisine reflects Turkic, Persian, and Caucasian influences meeting at a historical crossroads. The a Caspian seafood restaurant 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.