Best Dolma I've had — and I've tried a few

Having eaten Dolma at several restaurants over the past year, I can say this version is the best. The rich from slow-cooked lamb quality is more pronounced here than anywhere else I've tried. dried apricots zardalu is handled with real knowledge — you can taste the difference.

This is proper a Yerevan restaurant cooking, not an adaptation for foreign tastes. Armenian brandy was the obvious choice and the combination was perfect. Armenia claims the world's oldest winery dating to 4100 BC and has a deep wine-making heritage. Would return for this dish alone.