Home cooking attempt — Dolma from scratch

I spent an afternoon making Dolma from scratch following a traditional recipe. Getting tarragon right was the main challenge — it's not as straightforward as it looks. The sweet-sour from pomegranate and apricot result was rewarding once I got it right.

Armenia claims the world's oldest winery dating to 4100 BC and has a deep wine-making heritage. I served it with madzoon tan yoghurt drink as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Dolma yourself gives you a new appreciation for what goes into it at a restaurant.