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

Having eaten Pakhlava at several restaurants over the past year, I can say this version is the best. The aromatic with fresh herbs quality is more pronounced here than anywhere else I've tried. chess herbs (dill, parsley, tarragon, mint) is handled with real knowledge — you can taste the difference.

This is proper a Caspian seafood restaurant cooking, not an adaptation for foreign tastes. sherbet fruit drink 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.