Cooking class experience — learning Firni properly

I took a cooking class specifically to learn how to make Firni correctly. The instructor explained why dried sour grapes kishmish 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 a teahouse on the Silk Road route shapes the way this dish is eaten. The class ended with the meal and a glass of qymaq cream tea. I've made it three times since and each time it improves. Highly recommend the cooking class approach.