- And here we are, we are
the Persian desert sultan.
(laughs)
Deep in the deserts of Chabahar.
- Yeah.
- We just pulled over on
the side of the street
to look at this beautiful scenery here.
We're on our way to.
- [Hamid] We're going to Darakeh.
Darakeh is really beautiful place.
It's the only place you can
find desert and sea together.
And we gonna have Havari,
which is a special rice
with the whole lamb on it.
- [Trevor] Another whole lamb.
- [Hamid] Yeah another whole lamb.
And we gonna go to Zarabad,
which we can find banana trees.
- [Trevor] Bananas.
And right on the ocean,
and the desert together.
- [Hamid] Exactly, exactly.
- Wow, and our car is just right here.
We're gonna jump in, and
continue the adventure.
(laughs)
Let's go!
(zestful Iranian music)
- [Trevor] Today, we're driving
out deep into the desert
to try an original
village-style Havari lamb.
Driving through wild deserts with camels,
mud volcanoes, and more.
This is the ultimate
Persian desert adventure.
And here we are, we are off,
deep in the desert with Mr. Taster.
With Salaam Chabahar, with
Ali Persia tour guide.
And of course, Ting.
And we're going for Havari,
the whole Persian lamb.
It's gonna be a lot of
fun, oh and here's a camel.
(laughs)
Wow, and this is the mud volcano up here.
(speaks in foreign language)
Wow we're really going
in, you guys having fun?
- [Hamid] Yeah, it's life here.
(laughs)
- It's an awesome adventure,
cruising through the desert.
Going to a mud volcano right now.
Persian deserts around Chabahar.
Look at that, and it's like
we're driving on the moon.
- [Hamid] Yeah.
(laughs)
- Wow look at this, it's
totally another planet.
Let's come and take a
look, the Chabahar desert.
We're the moon explorers now.
- [Hamid] Yeah.
(speaks in foreign language)
- [Trevor] So this is a super
rare phenomenon, this is mud.
- [Hamid] Yeah, you can't
find it anywhere on your own.
- [Trevor] Super cool.
Ting is just hiking up right
now look at this view, wow.
And here it is, wow it's a
mud volcano, look at that.
You don't want to fall in there, hey?
- [Hamid] No we can't go in there.
- [Trevor] Oh my goodness, look at that.
It's a totally soft mud floor.
This is Rambut and Ali, yeah.
(laughs)
- You need to be focused
because if the mud explodes,
you need to wait another 15 minutes.
- And this is it, we made it
to the top of mud volcano here.
Outside of Chabahar,
and we're just waiting for it to explode.
It explodes every 15 or 20 minutes.
Just slightly I think, so
hopefully we get a big one.
(laughs)
Is it good on your skin, oh it's cold.
Good for skin, you like that Ting.
- I want to put it on my face.
- [Trevor] Wow, super cool.
And Mr. Taster is just
over here look at this,
look at what he's done.
How are you buddy?
- It's scary isn't it?
- [Trevor] Is that good for the skin?
- Yeah it's really good, I
can feel it, it's really cool.
Young Mr. Taster you're gonna
see me after washing it.
(laughs)
- [Trevor] Oh wow, that's
gonna be a good lamb scene.
(laughs)
- Let's go get that lamb.
- [Hamid] Oh baby camel!
- [Trevor] Oh and there's
camels, baby camel.
Oh and there's some sheep here too.
- [Ali] Yeah for today.
- [Trevor] For today, yeah.
- [Hamid] Whole lamb, look
at that, that's fatty one.
(group laughs)
- [Trevor] It's gonna be good isn't it?
- [Hamid] Yeah.
- [Trevor] You guys
excited for the whole goat?
- Yeah very excited, yeah can't wait.
- Hamid's got his local mud
mask on, right in the desert.
(laughs)
- [Hamid] It's nice isn't it?
- [Trevor] It's beautiful.
- Yeah your skin looks funny.
(laughs)
- [Trevor] Oh, and here's
a camel in a truck.
(laughs) There's camels everywhere here.
It's like wild camel sanctuary.
(Hamid laughs)
There they are look at that guys.
There's camels all over,
there's wild camels
as you just cross through the desert.
We should stopped on the side of the road.
(Hamid yells in foreign language)
(laughs)
- [Trevor] And the scenes along
this desert highway are spectacular.
And there's a camel in a truck, oh.
- [Hamid] Wow.
- [Trevor] Wow, and we
got all the food groups.
Cows, sheep, camel, it's all here.
And before we knew it, we
arrived at the local family home.
Who graciously cooked up the
whole lamb for us Havari style.
(zestful Iranian music)
We're just arriving, so
we got a local family
that's gonna cook a whole
lamb for us today, right.
- [Hamid] Yes.
- [Trevor] Wow, and here's Mr. Azim.
Salaam, how are you?
(speaks in foreign language)
How are you?
(group laughs)
Here we are, this is so cool
look at this guys, deep in the desert.
And we're going in, wow.
Is this where the lamb eating takes place?
- Yeah.
- [Trevor] Look at this,
traditional Balochi style living room.
Okay let's go watch how it's done.
- [Hamid] Yeah let's go.
- [Trevor] See the whole process.
And here we go it starts
right away, merci.
Vegetable oil, in pot, wow.
Oh, and here it starts with the onions.
And here it starts with
the piaz, the onions.
- [Hamid] Yeah.
- And this is the goat that's gonna go in.
Oh man, those are big chunks.
(laughs)
(speaks in foreign language)
And what's going into this?
(Hamid and Azim speak in foreign language)
- It's tomato, garlic, it's got pepper.
And lime, and spices, especially for here.
Is it Baluchi?
- Baluchi yeah.
- Baluchi style, wow.
- Yeah.
Wow look at that.
- Tomato, onion, spice.
- [Hamid] Garlic.
- [Trevor] Garlic, oh man.
- [Hamid] Lime and many other stuff.
- That is gonna be good,
with the whole lamb.
Look at all those frying onions,
they're gonna get caramelized and sweet.
- [Hamid] Yeah, exactly.
- [Trevor] With the tomato.
Oh man, and these are
the secret spice mixes.
- Look at that.
- Oh.
- It's garlic and pepper.
- Oh and the meat, it's going right in.
- [Hamid] Wow.
- [Trevor] Garlic and pepper,
combined with this Balochi
spice, Balochi masala.
- [Hamid] Balochi masala, yeah.
- [Trevor] Oh and it's completely packed.
Look at that, it can't even fit.
- [Hamid] Yeah.
(laughs)
It was a tall goat.
(laughs)
- [Trevor] And that's the
secret Balochi masala.
- [Hamid] Yeah.
- That's full on, you can smell the cumin.
- This is the garlic and pepper together.
- [Trevor] Oh, merci.
- [Hamid] Look at that, look at that.
- [Trevor] Look at how it's
covered in spices, wow.
It smells so strong.
- [Hamid] Yeah.
- [Trevor] Turmeric, turmeric,
that's the secret there.
- What is this?
(speaks in foreign language)
It's pepper, a special pepper for meat.
- [Trevor] That's incredible.
- [Hamid] We're gonna have to eat again.
- Oh my, and we're gonna add that in too.
(speaks in foreign language)
Oh look at that, look at that.
- Oh, and there's the water.
(speaks in foreign language)
And there's the lime, the
dried lime, wow that's unique.
- [Hamid] So good, yeah.
- [Trevor] So many unique spices in there.
- [Hamid] Yeah, mixing all the
spices together, it's magic.
- [Trevor] Wow, and then tomato paste.
- [Hamid] Yeah.
- We're the goat doctors.
(Hamid speaks in foreign language)
(group laughs)
- It will take two hours,
and then they gonna put the boiling rice
in there as well, so they cook together.
- Oh, really.
- So imagine the juice of
meat going to the rice,
and it's gonna be amazing.
- Wow, sounds very nice.
- And that's why Havari is so delicious.
- Merci look at those juices,
tomatoes are starting to melt.
That right there, smells so delicious.
You can smell the bay leaves, the garlic,
the lime has a citrusy kick.
Oh, and the onion.
(both speaking in foreign language)
- So we gonna go to banana farms now.
- Okay.
- And then when we come back it's ready.
- Cause these are the best
bananas in the world here right.
- It is yeah.
- Purely sweet.
- A small one that's so delicious.
- Merci.
- Merci.
(cheerful music)
- [Trevor] Here we go,
let's go for banana.
You say to try the best
bananas in the world, Ting?
- Yeah.
- [Trevor] Look at this guys,
we're making our way to banana plantation.
To try the best bananas in the
world, beautiful area here.
Here we go, there's the
smell of bananas in the air.
We're just cruising through.
Oh and it's starting right here.
(Hamid laughs)
Watermelon, that's a
food cleaner right here.
- [Hamid] Yeah.
- [Trevor] You just put a watermelon in.
- [Hamid] It's just
the opening in Darakeh.
- [Trevor] Oh and here they are,
the best bananas in the world hey.
Oh, they're like gold
- [Hamid] Yeah it's for you.
- Do we just go about half an
hour from the goat cooking.
- From Darakeh to Zarabad.
- To right here we've got a watermelon.
- Yeah.
- In this giant watermelon
washing machine here.
- Exactly.
(laughs)
- And we've got two of the
best bananas in the world.
- Yeah, yeah.
- Let's try it out.
That is the sweetest banana
you'll ever eat right there.
Let's go see the farm, wow.
Oh and here's the banana.
Oh wow, and we're going
deep in the jungle.
- [Hamid] Yeah.
- [Trevor] We're so far in,
and there's the bananas.
Look at that, and the flower is down here.
- [Hamid] Yeah.
- And that banana was delicious.
But now it's time for the watermelon.
And here we go, it's time
for a farm watermelon
right from the source, look at that.
Oh, there it is, right
from the source, merci.
Oh wow, that's so sweet.
Oh and the (murmurs).
Oh thank you, oh my
goodness that is sweet.
Oh my gosh.
- That's heavy.
- Wow, and Ting just got the
giant, I'm a little jealous.
(laughs)
Look at the size of that.
- I'm Mr. Taster.
(laughs)
- How does it taste Ting?
- It's so good.
- That is the sweetest
watermelon you'll ever eat.
- Yeah.
- It's really good, oh
merci, the best, number one.
(group speaking in foreign language)
And here we go, back to see the lamb.
It's gonna be cooking nice and well.
We're just riding into the sunset,
on our way back for the lamb.
And before we knew it,
the whole lamb was ready
and we were greeted
with the most incredible
Iranian hospitality.
(upbeat exotic music)
Here we are, back at
the home for the lamb.
Let's go see how that goat is cooking up.
We're hungry by now
(laughs) it's gonna be good.
Wow, we're going right in
with, oh you can smell it.
- [Hamid] The smell yeah.
- [Trevor] You can smell the onions
and the tomatoes, the sweetness.
- [Hamid] Wow.
- [Trevor] Oh, you can smell
the sweetness from the onion.
You can smell the masala.
- Masala.
- The secret masala.
(group laughs)
The meat, wow look at the fat.
You can smell the masala,
it actually smells a bit like
cinnamon and bay leaves to me.
- [Hamid] Yeah.
- [Trevor] That is the secret concoction.
The Balochi style meat.
- [Hamid] Like the goat.
(group laughs)
- Merci.
- Merci.
- [Trevor] And we're gonna
start with a little milk tea.
- [Hamid] Yeah milk tea, it's
really famous in the area.
- [Trevor] That looks
good, milky and sweet.
Let's try it out.
Oh wow, that is delicious.
- Oh, yeah.
- [Trevor] Oh the Balochi chair.
- [Hamid] Yeah the Balochi chair.
(laughs)
Look at that.
- [Trevor] How's that, comfortable?
- It's comfortable yeah.
- [Trevor] Nice.
Look at that, so now we can have shuto.
- Oh yeah, and we are the Balochi bros.
- Yeah with Balochi tea.
- With Balochi tea.
- Milk tea.
- And the Balochi chair.
- Yeah.
(laughs)
- Wow, so you just put it around, oh yeah.
And that's comfortable, you can just sit.
(laughs)
- Yeah.
- Wow.
(laughs)
We got some bread before the lamb.
- [Hamid] Yeah.
- [Trevor] Oh, and shrimp
appetizers, oh merci.
There they are, wow.
- Wow, look at that.
- Masala prawn appetizer.
(laughs)
Let's try it out.
- Wow.
- Oh wow.
(crowd speaks in foreign language)
Wow.
(laughs)
Those are delicious, they're
not too spicy either.
- No.
- They're just really nice.
Oh and the bread, very nice,
the Balochi style bread.
(Hamid speaks in foreign language)
And you can just wrap
it up with the bread.
- Yes.
- I love this bread.
- It's lavash.
- Lavash?
- Lavash.
- [Trevor] And we're gonna
check on the rice now.
- Yeah, after the prawns.
- [Trevor] Oh here we go,
we're gonna put the rice in.
Look at the meat.
(speaks in foreign language)
You can smell so many spices on there, oh.
- [Hamid] Look at that.
- [Trevor] Oh, look at that.
- [Hamid] It's mine.
- [Trevor] That's yours.
Wow, oh the rice is going in there.
That is gonna be super fragrant.
- [Hamid] Yeah.
- And there it is, let's taste it up.
- It's nice isn't it.
- Oh, it's pure fatty goodness.
Oh, and it's going in, look at that.
Cooked in its own goat juice.
Cooked in its goat juices, with spices.
- [Hamid] Yeah, exactly.
- And there's the prized lamb.
- Oh I want it now.
- We're gonna keep the steam
in, while the rice cooks
- Yeah, yeah.
- That is one of the most aromatic.
- What's that?
(laughs)
- [Trevor] Here's the
rice, oh it's just cooked.
Wow isn't that beautiful?
- [Hamid] It is beautiful.
- [Trevor] And this is gonna
go perfectly with the goat.
- [Hamid] Yeah.
- [Trevor] The goat
juices have boiled that.
And next he's gonna put
the goat on it right?
- On top yeah.
- [Trevor] The goat is gonna go on top.
- Exactly.
- Oh and there it is, oh wow.
The goat rice, the rice
is cooked in the goat fat.
(laughs)
That looks good.
- That looks good.
(speaking in foreign language)
- Oh, that meat.
Chickpea and onion, and there it is
look at that, that's the goat rice.
You can smell the
sweetness from the onion.
Oh and then here's the
cabbage, wow it's colorful.
Merci.
- Merci.
- Merci, thank you.
- Oh, and here it is.
- Look at that.
- Let's try it, merci.
Look at that rice.
- [Hamid] Wow.
- Can you tell him,
it's some of the best
looking meat we've ever seen.
(Hamid speaking in foreign language)
- Merci.
With the lime and the
tomato, oh with hand.
That's the way (murmurs).
(group laughs)
Look at that, look at that plate of meat.
Oh my goodness, it's big.
And this is a traditional
Balochi guest room right?
- Yeah.
- [Trevor] Look at that chunk, oh.
(laughs)
- That's the best part.
- Merci, there it is, the meat.
- The biggest, the
middle one, the smallest.
(laughs)
- Wow, and there's
still so much meat left.
We've got about 10 people with us here.
- Yeah.
- And that's just half of it.
- Exactly, and he gonna show
you how to have it with hands.
- Okay.
- Look at that.
- [Trevor] Just take it
with your hand, pinch it.
Three fingers, four fingers,
and you use the thumb here.
- [Hamid] And you just push it like this.
- Oh and just push it like a shovel.
- Yeah.
- That skin layer, just
looks, it just falls apart.
Just like this, pinch like
this, four finger, push.
- [Hamid] Good job.
- Oh, wow.
- Oh my god.
That's the mango pickle.
- [Hamid] So strong.
- [Trevor] Is this spicy?
- [Hamid] It is spicy.
- Oh it's strong, and sour.
- Yeah.
- The meat just falls off
the skin, look at that.
- Look at that, look at that.
- It's so juicy.
And I'm really surprised
by how tender that meat is.
It's extremely juicy, not dry at all.
It's boiled in its own fat, wow.
- [Hamid] Mr. Azim, you are
the head of all chef in Iran.
(speaking in foreign language)
The best in the whole trip.
- The best on the whole trip for sure.
And it's been a wonderful
food packed trip, merci.
- Yeah, merci.
- Oh and look at the meat, so soft.
You can just pull it
off with your fingers.
That is extremely juicy goat,
and look at the fat there.
- It's good.
- Thank you chef Azim.
- Merci.
- Merci, merci.
Very delicious, very delicious.
- Merci, Balochi.
- Balochi.
(laughs)
Thank you, thank you very delicious.
(Hamid speaking in foreign language)
- Thank you chef Azim, bye bye.
Thank you Mr. Taster.
- Thank you.
- You guys can check out Mr. Taster,
mr.taster on Instagram down below.
Also wanna give a big thank you
to this beautiful guest house.
Dara Baloch guest house in Chabahar.
Wonderful rooms, very comfortable.
As well as Salaam Chabahar for sure.
- Salaam Chabahar SN.
- SN from Salaam Chabahar,
and to Pishgharavolan
and Ali Persia tour guide for
arranging this whole trip.
If you guys are thinking
of coming to Iran.
Check out cometopersia.com
it's a wonderful time.
Thanks a lot.
