Pairing Pakhlava correctly — a note on doshab grape molasses

Most people overlook how much the right drink changes Pakhlava. I ordered it with doshab grape molasses and the fragrant and saffron-gilded elements of the dish sharpened considerably against the pairing. dried sour plums in particular became more prominent in a good way.

Azerbaijani cuisine reflects Turkic, Persian, and Caucasian influences meeting at a historical crossroads. The a Baku meykhana restaurant is where you learn these pairings — they evolved together. If you've been having Pakhlava with the wrong drink, try it correctly once. It's a genuinely different experience. The restaurant deserves credit for getting this right.