Cooking class experience — learning Shor Nakhod properly

I took a cooking class specifically to learn how to make Shor Nakhod correctly. The instructor explained why cardamom 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 Eid celebration feast shapes the way this dish is eaten. The class ended with the meal and a glass of green cardamom tea. I've made it three times since and each time it improves. Highly recommend the cooking class approach.