Cooking class experience — learning Dolma properly

I took a cooking class specifically to learn how to make Dolma correctly. The instructor explained why pomegranate is used the way it is — something I'd never understood from just eating it. The subtly tangy result when you make it yourself is different.

Armenia claims the world's oldest winery dating to 4100 BC and has a deep wine-making heritage. We learned how a family khorovats barbecue Sunday shapes the way this dish is eaten. The class ended with the meal and a glass of Armenian brandy. I've made it three times since and each time it improves. Highly recommend the cooking class approach.