Cooking class experience — learning Bolani properly

I took a cooking class specifically to learn how to make Bolani correctly. The instructor explained why bolani stuffing herbs is used the way it is — something I'd never understood from just eating it. The hearty and rice-forward result when you make it yourself is different.

kabuli pallow rice is the national dish, traditionally cooked for the most important occasions. We learned how an Afghan restaurant abroad shapes the way this dish is eaten. The class ended with the meal and a glass of fresh pomegranate juice. I've made it three times since and each time it improves. Highly recommend the cooking class approach.