First time trying Dolma — completely converted

I had never tried Dolma before this visit and I wasn't sure what to expect. The aromatic with fresh herbs taste hit immediately and made sense of the dish in a way descriptions never quite do. quince is an ingredient I'd not encountered used quite like this before.

The a Caspian seafood restaurant setting added something to the experience — this kind of food makes sense in that environment. Azerbaijani cuisine reflects Turkic, Persian, and Caucasian influences meeting at a historical crossroads. My server recommended Xirdalan beer alongside and it was exactly right. I've been telling everyone to try Dolma. Outstanding first encounter.