- Look at that!
The head's going right in.
Oh, that's gonna be the best part.
Yeah, there it is.
That's the head, it's sticking out.
I want a little rice on
top, and there's the fat.
It's gonna go right in.
That's the final seal.
Oh, my goodness, merci.
We're gonna put it in the pit.
- VIP.
- VIP.
- VIP.
- VIP. (laughs)
All right, check it out, guys.
This is Trevor James.
We're with Mr. Taster.
We just got into Chabahar,
Balochistan in Iran
and this is the land of meat.
Today, we're going for a
full-on meat adventure.
- We're gonna have lots of food,
we're gonna have Baluchi
lamb, with lots of spices.
Let's go.
- Let's check it out.
It's gonna be good.
Today, we're going for a full
on meat tour of Chabahar.
Iran's desert-filled
mountainous landscape,
famous for whole lamb,
Balochi chicken and more.
So make sure to watch all
the way until the end,
'cause we're going for whole lamb
and then even more meat for dessert.
And here we are.
In the morning, Chabahar bazaar.
Look at the colors here.
It's beautiful.
And we're going right in here.
Deep into the market.
And we're gonna try and
find a local breakfast.
What's this?
- [Mr. Taster] Curds.
- Curd, oh yeah.
Smells sour.
And milky.
And just look at this, guys.
We're in the market.
Look how colorful it is.
So much vibrancy here.
Balochistan.
Salam.
- Salam.
- [Trevor] And they're
just coming right out.
Veg samosa?
- [Mr. Taster] Yeah, veg samosa.
- [Trevor] Veg samosa, wow.
This is so cool.
- [Mr. Taster] It is, yeah.
- It's similar to the food in South Asia.
- Yeah.
- Pakistan, India.
- Exactly.
- [Trevor] Culturally similar.
- [Mr. Taster] And look at these potatoes.
- [Trevor] Ooh.
- [Mr. Taster] Try it.
- [Trevor] Oh, wow.
Oh yeah.
Tastes like there's some dill on there.
Delicious, merci.
Merci, merci.
This market is amazing.
Oh yeah, and we're just
going into the Marm area.
Here we are at the Tanorche meat station.
(speaks foreign)
- Look at this, we got
a mountain of fire wood.
Wow, so we're gonna cook
Balochi style sheep here.
And we are the meat doctors.
- Yeah, the meat doctors. (laughs)
- The Balochi meat doctors.
- So we're gonna have Tanorche.
It's the whole goat or lamb and then
mix it with Baluchi spices.
Ready for that?
- Let's do it.
- Let's do it.
- The meat doctors.
- Mr. Pidar.
- Mr. Pidar.
Nice to meat you.
- He's the king.
And then his two sons helping him.
- The king of meat?
- Yeah.
- The king of Tanorche.
- And he already
got (mumbles).
- Tanorche, Tanorche.
- That's for us.
- [Trevor] Oh, that's for us.
- [Mr. Taster] Yeah, and look at the head.
- [Trevor] Oh, they put the head inside.
- [Mr. Taster] Actually, the
head's going to the belly.
- [Trevor] Into the belly.
And they're gonna coat
that with Balochi spice.
- [Mr. Taster] Spice, yeah.
- It all starts right here.
We're gonna be taking this firewood.
Merci.
And dropping it in the pit.
Right in the Balochi pit, right in, okay.
And there it starts.
The fire is coming up.
So this wood is gonna finish burning.
It's gonna die down and
then we're gonna smother it
and put the lamb in.
(somber piano music)
So he is just slicing into the meat here.
To let the sauce sink in there.
So the sauce can go into the flesh.
- [Mr. Taster] Yeah, his dad
is doing it for 25 years now.
- 25 years.
- And he's doing it for seven years now.
- The real experts here.
- Yeah, real experts.
Look at that.
- [Trevor] Family recipe passed down.
- You know, Chabahar is a warm city.
So they normally using
goat more than sheeps.
- [Trevor] You can tell he's a real expert
at cutting, the way the knife glides,
the way it just cuts
expertly with precision.
This is gonna be super unique.
Oh, and here comes the spice mix.
- [Mr. Taster] Ooh, look at that.
- Ooh!
Chili, turmeric.
- It's good.
- It smells spicy.
That's gonna go right on the goat.
- [Mr. Taster] Look at this, spices.
- [Trevor] Ooh, we're
just starting the process.
- [Mr. Taster] And you can
see why they cutted it.
- [Trevor] Yeah, to let the
sauce go right into the meat.
- [Mr. Taster] Exactly.
- [Trevor] It smells potent.
It smells tangy.
And spicy.
It's taking a massage.
It's a goat massage.
- Goat massage (laughs).
It's more delicious now.
- And it's truly aromatic.
The spices, we're just rubbing them in.
At the Tanorche is lamb.
- Tanorche is lamb.
- With the Balochi masala.
- Balochi masala.
- And there it is, it's all
covered in that marinade.
Oh, and here's the head, going right in.
And the eyeballs are
gonna be really delicious.
The eyeballs, I've taken
a liking to lately,
because they're just pure
fat and it's gonna go
right in the belly, look at that.
And there it is.
A beautiful Balochi Tanorche.
- Balochi Tanorche.
- Balochi Tanorche.
And that's just gonna
marinate for a few minutes.
Merci.
So we've finished the marination process.
The fire is on and we're
gonna stuff the belly now.
Oh, and they're standing
over here.
- It's already stuffed.
(both laugh)
- [Trevor] Next step was all the stuffing.
Starting with bell
peppers stuffed with rice,
big spoonfuls of rice,
eggs, fat covered in masala.
Even more fat covered in masala.
And even more rice.
And then, began the stitching
before putting the head inside.
Look at that, the head's going right in.
Ooh, that's gonna be the best part.
Yeah, there it is.
That's the head.
It's sticking out, I want
a little rice on top.
And there's the fat.
It's gonna go right in.
That's the final seal.
Oh my goodness.
There we go.
It's inside, everything is inside.
The head is there.
Wow.
Look at that, guys.
That's the Balochi Tanorche.
Merci.
We're gonna put it in the pit.
- VIP.
- VIP.
- VIP.
- VIP. (laughs)
And then, the lamb was lowered down
before getting covered in
a mesh and placed in a pan,
before preparing the
ultra Balochi chicken.
And here we go.
We've got another box of chicken.
So not only are we having this VIP goat,
but we're gonna get the VIP chicken.
The VIP chicken?
- VIP chicken, VIP goat.
- VIP chicken, VIP goat?
And it's gonna go right in there, guys.
Should be good.
And the oven is almost ready now.
And we're dropping a pan in there.
Ooh, it's a really hot fire pit.
And here comes the VIP
chicken and VIP goat.
Right in there, look at that.
Ooh, right in the pit.
There it is.
That's gonna bake for two hours.
Merci!
Merci!
Thank you.
Merci.
We're gonna seal it with this mud.
It's gonna go right on top there.
That's gonna smother the fire.
And just let it bake.
And here it is, guys.
It's almost fully sealed.
And it's gonna cook for
two and a half hours.
Wow.
Merci.
Thank you.
- And now, we're gonna go
to see Martian mountains.
- [Trevor] The famous
mountains from around here.
- It's the best of the best of the best.
- It should be good.
And here we are.
Just arrived at the most
beautiful beach scene.
I didn't know this
existed here in Chabahar.
- It's beautiful.
- It's gorgeous!
And we're waiting for the lamb to cook.
- Yeah, it takes another two hours.
- Unbelievable scenery here in Chabahar.
Here we go, we're going to the next stop
while we wait for the lamb.
With Salam Chabahar.
- [Mr. Taster] Salam Chabahar, yeah.
How is this (mumbles)
- Hi.
Oh, this is beaches after
beaches here, look at this.
Very beautiful.
And we're making our way
to the mountains now.
Look at this.
We're in the mountains of Chabahar.
Unbelievable, isn't it?
It's so beautiful.
We made it to Mars, buddy.
Look at this.
So unique.
There's nothing like this.
Our lamb is cooking.
- [Mr. Taster] And we are walking--
- [Trevor] And we're
taking a break on the moon.
Look at this, isn't this crazy?
And we're going for the whole lamb now.
- Yeah.
- [Trevor] Are you excited?
- Hungry.
- [Trevor] Hungry.
Should be good.
And here we are, we're just rolling up.
The lamb is waiting.
(man speaks in foreign language)
- Thank you.
And here we go.
Oh, thank you.
Okay, let's do it.
It makes you hungry when you work for it.
Ooh, look at that!
Wow!
It's in the net.
It's in the wire there.
And it smells delicious.
And there it is.
Ooh, it's looking juicy and fatty.
We got the chicken and the goat.
- [Mr. Taster] Look at that.
- Ooh, look at those.
Ooh and there it is.
You can smell that masala.
And it's looking juicy.
Oh, for me?
Really?
Oh ho ho, look at that.
Right outta the pan.
- One two three.
- Let's try it out.
Mm.
Oh, this falls off the bone.
(mumbles)
Next up is the VIP Masala goat.
Oh my goodness!
Look at that!
And there it is.
Tanorche.
And there it is.
Look at that, you can see the
rice, just bulging out there.
Ooh, really?
Oh!
And a taste.
The best part.
Oh, mm!
(speaks foreign)
Wow.
Oh, and there's the head.
Look at that.
The head's just coming right out.
Oh, and there's rice on it.
And there it is.
The head.
Can smell the masala.
- Masala.
- Masala, yeah.
And the brain, (speaks foreign)
special masala. (laughs)
And we're gonna bring it out.
And we are off to have a whole lamb feast.
Wow.
There it is.
There it is, look at that.
That's the whole lamb.
Oh my goodness.
- Look at that.
- And the chicken.
- And the chicken, yeah.
- The VIP chicken.
- VIP chicken (laughs).
- And there it is.
The Tanorche lamb.
Isn't that beautiful?
You can see the rice bulging from it.
Not only that, we've
got the chicken platter.
And we got this traditional
Balochi style setting.
And here we are.
- That's rice.
- We got the rice.
- The Persian saffron rice.
- So we start with the stomach sauce.
Put it right on here.
This is the stomach sauce from the goat.
Oh my goodness.
- It's for you.
Put it here.
- That's a big chunk.
Oh, and this. (laughs)
Looks good.
- Looks good, yeah?
- And there it is, the head.
With the leg piece over the saffron rice.
With the stomach sauce.
- Exactly.
So take a bit of this meat.
- Okay.
- Like this.
And put it here.
- Take it with the stomach sauce?
- Yeah, and rice.
- Let's try it out.
Mmm.
Oh wow, that is delicious.
- Yeah, like this.
- You can taste the sweet barberry.
And we're gonna get that rice.
Look at that.
The belly.
Not only is there the
rice, there's the potato
and the stuffed bell pepper.
- Egg.
- Egg, wow.
- Can kind of smell it now.
- You can smell the stomach juices.
Wow.
Oh, there's an egg.
- Oh, the egg.
Take it.
- There's an egg.
Ooh, the VIP egg.
(all laugh)
We got the head, we got a leg,
we got a bell pepper.
We got stomach rice.
There's the head, look at that.
It's all in there.
Ooh, there's the eyes.
Oh, and the ear.
Wow.
The head meat is the prize possession.
And there it is, the tongue.
Merci.
The tongue piece.
Thank you.
Mm.
Oh yeah.
That's delicious.
Balochistan bread.
Oh, with the stomach sauce.
Merci, thank you.
Oh, and he's just giving me extra meat
as we go, let's try that.
Mm.
Oh yeah.
Thank you.
- [Mr. Taster] Look at how he sits.
- [Trevor] With expertise.
He's just watching over--
- [Mr. Taster] King of the goat.
- The king of the goat. (laughs)
And to finish up for some
late night meat dessert,
Mr. Taster is bringing
us for the chicken sajji,
Balochistan style.
Whole chicken, cooked in
a huge circular fire pit.
Oh and here we are,
next stop, the chicken--
- The owner of Haj Aman restaurant.
- Nice to meet you.
And here we go, this is it.
The whole chicken sajji.
You can order a chicken.
And they're gonna, oh, put
it right over the fire.
(speaks in foreign language)
We're gonna go, thank you.
Thank you.
We're gonna go into the kitchen.
Oh, my goodness.
Wow, ooh, look at this!
It's the sajji station.
Wow!
This is the biggest pit of
whole chickens you'll ever see.
- Lamb over there.
- Oh, and lamb over here.
It's a lamb sword.
- You can see the oil coming out.
- The oil and juices.
Merci.
They put a lotta work in to
create all of this everyday.
- Yeah, everyday.
Look how it does.
- Oh, it's dripping juice.
- Oh my God.
- You could just eat it cave man style,
like take a bite out of it.
- Yeah, the wood is coming from Malaysia.
- Really?
- Let's get a fish, a chicken.
- A chicken.
- And a lamb leg.
- And the whole lamb.
- And the whole lamb leg.
This is the sajji pit boys.
The first bite.
The whole lamb leg.
Oh, mm.
- It's gorgeous.
- It's seasoned so well.
Salt and lamb fat.
Go so well.
- You don't need any spice on that.
- You don't need anything on there.
And there's the fish here too.
Wow!
- [Mr. Taster] Look at that.
- [Trevor] Baby--
- [Mr. Taster] Lion fish.
- Lion fish.
Naturally salted.
And they've invited us--
- look at that.
- To help bring these out.
- Let's go.
- Out of the barbeque pit.
And there it is.
The chicken is almost
all fully outside now.
Mr. Taster and I are gonna choose one.
And what I love so much about this
is that you can actually see
the salt crusted on the meat.
So we got the chicken, we got the fish
and then we got the lamb legs
all on this massive fire pit.
That is a chicken hot, ready to eat.
Oh, and this is the local
spice mix for the sajji.
The masala.
Merci.
Mm.
Good.
Cumin.
- Tasty, yeah?
- Yeah, tasty, taste like cumin.
And this is ours right here,
just covering it in oil.
Looks good.
And there it is, guys.
The full-on sajji chicken pit.
Baby lions, ooh, and there's the oil.
What a meat tour this is.
And here comes the sajji chicken.
Oh, look at that knife slap.
Oh, and here's the secret spice mix.
Masala.
It's all about that secret
masala and the crispy skin.
- [Mr. Taster] Exactly.
- Oh, here we go.
And there's the spice mix.
And there it is.
The baby lion fish.
And there's the lamb.
Masadar.
- Masadar, tasty.
- Tasty.
Oh, and your mouth just
waters when you watch this.
Merci.
Ooh, that's a meat platter.
And then there's the masala.
- Beautiful.
- Beautiful.
Thank you.
There it is.
Let's go try these beauties
out with Mr. Taster.
And our chicken is just coming.
Merci.
- Merci.
- Ooh.
- Wow.
- Look at this.
This is unreal.
Look at the meat.
I love the presentation here.
We've got this chicken
with the crispy skin,
we've got the tomato,
lime, there's some salad.
We got the whole lamb leg.
The whole ribs.
And then of course, the fish.
Oh, and there's more.
- What's that?
- More chicken.
- Oh my God.
- It's a meat tour.
Ooh, thank you Mr. Taster.
- For you.
And for me.
- Look at that chicken.
Mm.
Oh, it's all about the masala.
That masala is like a tangy, spicy masala.
With a bit of cumin.
- Exactly.
- There's the lamb.
It's all about the fatty bit.
Let's try that lamb out.
Mm.
It's all about the crispy and the fat,
mixed together with that secret masala.
(speaks foreign)
There's a lotta fat on there.
- Yeah.
- That's what makes it really nice.
- Yeah.
- And the skin.
- Exactly.
- It's crispy, so delicious.
That's some of the best
meat you'll ever eat.
And there it is.
- Look at that.
- Oh, yeah.
Ooh, that meat.
Baby lion fish.
You want some lime on there?
Is that how you eat it?
- Yes.
- Mm.
- Wow.
- Oh, yeah.
Mm.
Salam, thank you.
- Merci. (speaks in a foreign language)
- Thank you.
Oh, like this.
Balochi way?
Thank you.
Thank you, merci, merci.
Thank you.
I wanna give a big
thank you to Mr. Taster.
You guys can check him out on Instagram,
mister dot taster.
Also to this beautiful guest
house, Dar Baloch in Chabahar.
Wonderful location and to
Salam, Chabahar as well,
for showing us around and
to Alli, Persia tour guide
at Pishgharavolan for
arranging this whole trip.
Check out cometopersia.com if you guys
are thinking of coming to Iran.
A beautiful, beautiful place here.
Thanks a lot guys.
