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

Having eaten Dovga at several restaurants over the past year, I can say this version is the best. The richly layered quality is more pronounced here than anywhere else I've tried. saffron is handled with real knowledge — you can taste the difference.

This is proper a Baku meykhana restaurant cooking, not an adaptation for foreign tastes. doshab grape molasses was the obvious choice and the combination was perfect. Azerbaijani cuisine reflects Turkic, Persian, and Caucasian influences meeting at a historical crossroads. Would return for this dish alone.