Cooking class experience — learning Ghormeh Sabzi properly

I took a cooking class specifically to learn how to make Ghormeh Sabzi 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.

the sofreh spread on the floor is the traditional Iranian dining setting. We learned how a Tehran restaurant shapes the way this dish is eaten. The class ended with the meal and a glass of rose water sharbat. I've made it three times since and each time it improves. Highly recommend the cooking class approach.