Cooking class experience — learning Fesenjan properly

I took a cooking class specifically to learn how to make Fesenjan correctly. The instructor explained why dried limes is used the way it is — something I'd never understood from just eating it. The subtly bitter and complex result when you make it yourself is different.

Iranian cuisine has a 3000-year recorded history with influences on Arab, Turkish, and Central Asian cooking. We learned how a traditional Iranian home dinner shapes the way this dish is eaten. The class ended with the meal and a glass of hot black tea with sugar. I've made it three times since and each time it improves. Highly recommend the cooking class approach.