Pakhlava for a dinner party — went down extremely well

I made Pakhlava for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The sweet-sour from fruit profile was the main talking point — no one had quite experienced saffron used that way before.

Azerbaijani cuisine reflects Turkic, Persian, and Caucasian influences meeting at a historical crossroads. I explained the a Caspian seafood restaurant context as I served it which helped people appreciate it fully. doshab grape molasses was what I offered alongside and it worked perfectly. Excellent dinner party dish — impressive without being inaccessible.