EXTREME Food in Iran!! Whole DINOSAUR LAMB PLATTER!!! + NEVER SEEN Village COOKING of Iran!
It's. Just getting smoky. You. Can see that oil is already, cooking, the meat. Check. It out guys this Trevor James hanging, with mr. Teresa. We are in Turin. Irin and today we're going for the ultimate, road trip to the north of Iran. We. Actually going to mall on the wrong you're going to eat that sure and you're gonna have lots of home cook foods in more than a hundred home cook food they are really, nice we're gonna go to fish market we're gonna go fishing, we're, gonna cooking we're gonna have a whole, haha. It's, gonna be amazing. This. Is part four of nine of. Our ultimate. Iran food, playlist. And, today mr., tasters, bringing, us in extremely. Deep, right, into the mountains, of northern Iran, for, an ultimate. Extremely. Rare village. Meal and, whole. Lamb, cooked, for some of the most unique, ingredients. In the world, huge. Thanks, to mr. taster, and to. Ali from come to Persia. And. To northern Iran gonna, be a wonderful trip, over the color, beautiful. Rivers pristine, forest and we are just driving through the, winding roads of North, Iran, going we're. Going to Mahmoud Abbas to have the whole lamb the. Lamb just phoned me really yeah the lamb says you're. Waiting for you. Gonna be good and these roads. Stunning. Beautiful. Scenery. This. Is so beautiful the, snow-capped, mountains. Forests. The clouds beautiful. Country, and here, we are you have your mother-in-law's on there yeah, near the Caspian Sea yes and the first meal oh oh. Yeah, maybe laughs yeah, below, northern. Style, yeah northern aside yeah right. Here. We're. Gonna make a whole lamb yeah the whole lamb is ready and, also, we've got other stuff that you can see order in style, yeah a month we call it wasn't irony but they're honest yeah or. Northerners. She's. The owner and, chef of here oh really. Nice. To meet you right, into the kitchen. This. Is the whole. Yeah. Babe Allah and this is gonna be stuff yeah it's gonna be a soft I'm gonna be proud first pride. Yeah, and they put your foot in the belly yeah I believe what. Is this killer and. Kitchen. Onion. Onion. This. Is like all the soil teacher, all stop. And. What do we have over here we've, got doc, here doc yeah. What is this cookin different, cups of peaches, like like peach and whatever they haven't even got Roasters here rooster, yeah it's, almost the same sources over there and what's this here this is present, John Herschel, walnuts, and cooking. From the day before is the key of the beautiful. Version is to dress me and, some, local, water as well local batter yeah and here we go, we're gonna start, the lab. So. It's gonna get fried in this oil first, right. In the oil so first fry and then stop yes. She's. Just throwing that boiling oil to the beneath into, the belly oh here, comes the flip like another flip so, this is northern style yeah. It is yeah are then smog under honey yes under any style it's. Just getting smoky, the skin is starting to cook and, get a little bit crispy yeah. What's. This it's, local butcher butter boy yeah that's. That's. A big friggin. Thing. And listen to that sizzle there's nothing more satisfying than hearing this sizzle yeah it's, like a sample in it yeah it's, beautiful, that is truly beautiful. You. Can see that totally. Cooking. The meat. What's. This here it's, it's, got sour orange, and. Now we're going to yeah Tomoko. Paste tomato. And. This is gonna be put inside as well. Oh it's gonna boil it in here no. They're gonna put on top put on top yeah. Sour. Orange, yeah and tomato yeah, I'm some peaches peaches, that smells. Thank. You no it just smells really delicious, you guys could we be, not zero. It's. Not yeah, yeah actually I made a mistake because. We. We. Have suffered after we boil it okay so boil, it and then stop it exactly, it's gonna boil a couple of hours, we are moving back into the hours now, we're gonna go to movies. Market, okay okay should, we kill up the door. There. That. Is one of the most unique, smells. See, you in three hours. And. Now we're gonna go to a, fish. Market okay, to see the fish a fish and also get one for tomorrow. Yeah. And we're gonna see the vegetable, and food market is there awesome. And. While the lamb was cooking, we made our way to the fish market and witnessed, the fish. Right. On the Caspian. Sea. Yeah. So. The people here are they buying it for their home cooking or they buy this no no normally, the sellers coming and doing the auction and if they win they sell it to people they'd be so exact. There's. A lot of fish here he's the way fish yeah it's the best fish after the stores your mom really yeah it is yeah and we're gonna be having this at home cook me up we're gonna have it tomorrow tomorrow, and this is the dock fish Oh duck, fish and what do we have here what type of these anchovy, anchovy, yeah and this is the most delicious fish, the last moment, yeah all right and he voted already for you oh so we're gonna cook it tomorrow in their village house the, area yeah.
Restaurant Open-label for us tonight. And. The whole lamb is going up yeah he's. Gonna go right here. Yeah. It gets all the pigs, out into it you're gonna fry it oh my god. Good. Whoa. You can see it's fatty and lean, combined, yeah look at the silver for those, off so this is gonna go right yeah over top oh and here it comes. So this is northern even, any style all right in the belly yeah, that. Smells so, fragrant. More, than local herbs. Oh. That's. Beautiful. Thank you. And. This is the also, pull out yeah, it's saffron, look at the look at all pulling. The head the. Neck yeah oh. It's. Just falling apart. Oh. My. God look at that oh, my. God, saffron. Rice with Bill right look, at the colour there. Look. At the fat in there bubbling. It's bubbling. Consoles. With the peach yeah, pomegranate. Look at. Like. This week it is from, the page yeah. Sourness. Coming from polygon hmm, and then savoriness. From those onions, exactly. And, mixes with dealer eyes and saffron. Making. So, delicious, wow what, some fatty here for you oh. My. God. Uranium's. Loves toddy, just. A little crispy on the bottom it is crispy, yeah oh yeah. Yeah it's crispy so yummy. You can put some sauce on it oh thank. You, gopher okay. I. Think this right here is the best lamb I've ever tasted really yeah I love, oh my god labor welcome, to heaven. This. Is the best part of it is that oh yeah. This. Is for you. Gilly. What. Do you think thank you really. Soft can, you please tell her it's the best man, I've, ever had, me get a bang, it was finally a guitarla for this. That. Was amazed. How. Did you liked it best lamb I've ever heard. We've. Got surprise, for tomorrow tons more yeah tongue warm more, Lacock food's ready. And. The next day we're, getting up bright, and early to visit a local village, for one of the rarest, meals ever seen, on this channel we're, having three meals and spending. A whole day deep. In the mountains, of mazandaran having, an unforgettable. Experience. You're, gonna love this. Deep. In the mountains, we made it. In. A day made, it finally. Beautiful. Mountain. Home. This. Is taking. Away the bad. Spirits, yeah this, is calling us friend this, is breakfast, they, made it their selves, cuz. I'm way miss. I wanna see oh, you're. My son they, see oh. Honey. Yeah, honey you go with the bread yes, and this is the Royce okay, for the breakfast, look at that it's, like a rice cake yeah they put in the point yeah right on the fire yeah when here come the eggs Wow right, over the fire look at those eggs the, butter is just melting. In there. Iran, who. Your. Aunt hush getting their. Scaly and it's already the, breakfast, is already right. In the mountains, oh. Wow. This, is amazing so we're just gonna sit down and join them oh and this is the local tea made with charcoal, hold on yeah. We've. Got cheese on top we've got sesame and sugar, that you can put it on your release, yeah. We've. Got beans here correct, okay. We've. Got butter oh so this is like a local, cream yes and some honey some honey yeah. And. This carpet is so comfortable. And. The Wallaces yeah, such, a healthy breakfast, what is that the egg. In. The clouds. Hanging. With local family, eggs. Are delicious oh, that's. Amazing, this is 14 that's my thing. Then. There was no electricity they were making the tea like that with the coal yeah this, is the rice here the baked rice with cheese Wow where's.
Covered. In goat cheese right. In the mountains. And. This bread is which caraway cinnamon, sugar and you can just dip it in the honey yeah. Hmm. So, you take the rice. Wow. Just cook broad bean like a broad bean stew. Over. Rice with, cheese. Mm-hmm. Oh it's. All about this Orange. Thank. You I'm not touching any we're starting, to lunch now making rice Persian, rice. Straining. It so we're adding in caraway, seed into, the rice and then turmeric, on the bottom of the pan, that's beautiful, Persian. Grain. Rice, with caraway Wow beautiful home and look, at this guys just went for a little walk and, now look, at this local, version, home in the mountains look at this Wow hello. Thank. You here, we go we're gonna make some tea right into that tea cup and there's the roast chicken right, over the coals also. We've got hot oil Wow. That. Is a beautiful. Chicken oh and here's the rice this is that steamed rice yeah, with turmeric on the bottom oh and here we go we're gonna fish, now this is truly amazing there is no food, in the whole world better, than that cooked by the grandmother, with love and there it is the. Caspian, fish in the oil it's normally, this kind of fish is smaller, but we got the big ones yeah we're gonna do the most anticipated flip, yeah, oh she's, Pro oh and. That just smells of me yeah. And. The food just keeps coming, got homegrown, peppers, Wow, and we got a lamb parsley. And spinach stew, here as well and here's, the anchovy. Wow. Oh. That's the best rice red rice yeah, oh and, this is the cutting. Edge cuckoo, cuckoo, oh and, here's the real magic the moment of truth we're gonna add these raisins, and the rice together, the, best race in the world ooh the saffron saffron and. Race. And. You know that the saffron, is and most, I, mean more expensive, than gold yeah that's. Pure pure. Gold right there it is yeah, and, we gonna eat cold oh look, at how it's mixed up we're, gonna cover there. Saffron. Raisins. And Persian. Rice, look. At the color. All. That is gold, OOP. Oh. Yeah. Oh. And. Here's the roast chicken stuff with pomegranate and, walnut, look at the truth. And. This, is eggplant, and pomegranate. And that right there is the, most beautiful, rice. You'll. Ever see Oh, raisin saffron, and Persian. Rice grown here in the north in the mountains. Turmeric. On the bottom and Venus. And. Caraway. Seed in there yeah and this is such a beautiful, meal oh you, like it yeah good good so we got three different types of rice yeah we've got delroy's we've.
Got. Actually. Risen Troy's raisin, rice so, this one is the upside down right and. Then, all right here's the goose yeah that's the goose and the next one is chicken oh and it's stuffed with walnut yeah oh. Look. At the filling there. And. Sweet yeah and, nutty exactly, yeah and that's inside the, goose I've lived cuckoo, cuckoo, yes which is egg and, fish. The birds and some warlocks in it all right I'm walnut yeah. And. Fry well oh. It's. Really herbal yeah and I love how they crunchy, on the bottom yeah thank. You have. A fish oh thank, you fried, anchovy. Sour orange go on top love these flavors sour, it's, a real contrast, between citrus. And fresh, yes. Oh. And. You can true through all the little tiny little bones and this is what I'm really looking forward to try from, the mountains you have grown in the north right yeah oh thank, you that's, beautiful. That's. The chicken yeah. Thank. You merci and that's, the goose. Wow. Massey. Massey, want, to mention that right there is the best race in the world without a doubt it's, so fluffy, there really is nothing better. Here. On gosh. Kelly Iran, questions Kelly we've been hanging out for a few hours now and there's one more dish there's a table under here and we're putting a big horsey. Horsey, yeah start with the palm yet you just do it like this we, call it a blombo, blombo, yeah. Oh like. This it's. Juicy you can feel it yeah. It. Explodes. His. Life the pomegranate just explodes, you know. How. Stress there yeah this is. Iranian, noodle and here it is the, azure st Wow and we've got some sauces, for it there it is the iranian noodle Oh mint. Curd and chili chili yeah, that's. Yesterday yes thank, you. Hey. Hush Martha this is very. Delicious so there it is the azure stick with the purple noodle, bean, may be limp, totally and I love there's mint on top curd, and chili this, is the noodle. Mmm. Wow, it's gorgeous. Mmm, and it's so wholesome. The beans and the lentils and, the noodles there's noodles in Iran yeah and. There's definitely curd in there it's milky and Mick it's like a milky Lam minty. Herb Oh noodles, very unique and this is a family south it. Is. It's Corsi, Corsi we. Put our feet here, and we, warm up our feet there's, a heater underneath, and. Be sitting together talking, to each other enjoying.
It's Really nice with the family with the family it's variable just soil you know those, that we used to be ages, ago but it's where now it's. Really rare yeah it's one of the top five foods. In Iran. Yeah oh. Then, we came all the way into. The mountains to try the real deal we're of, the purest version exactly. Hmm. Horse. Of I D the wonderful family merci. You guys can check out Hameed's. Instagram mister dot taster, in the description, below yeah thanks a lot for that amazing day just send me a message I'll, be your host you don't need to pay anyway. Wow. It's. Been amazing and a wonderful family thanks. For watching guys.