Finding the best Dolma in the city — a personal search

I spent three months trying every version of Dolma I could find locally. The variation in quality is extraordinary. The best version handled dried sour plums with genuine knowledge and the richly layered result was noticeably superior.

Azerbaijani cuisine reflects Turkic, Persian, and Caucasian influences meeting at a historical crossroads. The winning restaurant had the right a Baku meykhana restaurant feel — unpretentious and focused on the food. sherbet fruit drink was suggested correctly. Worth the search. When Dolma is made properly it's a completely different experience.