Hey everyone hope you're having an amazing day. It's mark wiens, i'm in dubai, the uae, and today we are going on a gigantic one of the greatest ever iranian food tours of dubai. He spooned it. I am hanging out with my amazing friends: trevor: hey man, food ranger, hameed, hey mr taster, so this is going to be an amazing day of persian food in dubai and 48 hour.

Cooked lamb, we're gon na share all of the food with you coming up right now in this video. Oh yeah, oh another, another paint. Oh that's! A lot of butter, persian music just started yeah. Oh man, nothing like a persian dance to get a persian food tour started.

They specialize in kebabs and you'll just see these massive murals on the wall, pictures um, but then what we really came here to eat. Oh man, one of the ultimate breakfast okay got ta. Move inside we're gon na see some of the cooking process. Oh my goodness, it's beans and dill beans and dill and vegetables, especially especially vegetables.

One of the things about ash sabzi is that you will smell it before you see it, because it's made of so many herbs, especially dill in there there's beans. There's variety of beans there's lamb, i believe inside oh man, it smells so incredibly good and there's the massive pot here in the back of the kitchen, they're stirring it up. It's thick. It's hearty it's rich! It's herbal! Do you remember in shiraz, we had it in the rainy day five in the morning in asham's yeah, so this is.

This is the same. It's exhibiting and then tops it with. You can see that thick consistency and then tops it with a handful of fried caramelized onions. So this is the tree.

Look at that yeah. So this restaurant is actually bazaar in the daira area. This is one of the oldest areas of dubai and then, where a lot of merchants came, and so especially this dish, ash sabzi was from shiraz and a lot of the the merchants had come from that area. This is very similar to it.

Yeah yeah look at that jiggle, an ingredient that wiggle it's more and then like. I switched it yeah like a vegetable man, those fried onions, the herbal yeah. Try one aroma, you know it's like it's like thick, but not that thick yeah. It's still kind of it's easy to go down, wow and all the nutrients from the chickpeas and the beef all fried liver squeeze on juice, yeah.

Those are juicy, those are look lemon, full juice, yeah and then mix that around too oh man. This is so good. It's so and then we'll take some bread this time, no just just eat it, just plain bread, don't you nope? Let me tell you what's going on amazing yeah with that freshness of the lemon and the bread. Has this amazing chewiness to it? It's so fresh! Oh yeah, oh man, look at how it's elasticy look at that stretch.

Look at that stretch just load it in there put some pickles in or no you can. Oh wow amazing. It's like the wettest omelette. You can imagine, and it's so good juicy.

Oh man, the pizza, the tomato juices, yeah, have just fully erupted into the scramble yeah. It's an omelette gravy exactly what it is and that that's like hint of acidity from the tomatoes as well brings it together, and you know we call it pandari panderi yeah. Normally it's a sausage and onions or sausage, and onions and potatoes, this one's really famous, it's really famous in south and south southern of iran. Oh that sausage is really nice.

Yeah, like mild blend of spices, the oiliness it kind of just slides around in your mouth and that just like completes the mouth experience for breakfast: okay, i'm gon na try that liver, liver. Next, that's irony very irony, animaly yeah and any day that you start your day off with a persian omelet. It's going to be a good day. That's what we needed cheers off with some persian tea, persian tea to wash it all down.

Oh yeah, oh man, it's so nice yeah, there's something about persian tea. A little bit more of a punch, a little bit stronger, strong and dark yeah, the same taste yeah same taste same man. That was an outstanding breakfast and literally as we were sitting there. I would i wouldn't i mean i would totally believe that we are in iran back in iran hanging out breakfast.

The taste was on point. Everything was just as i remember it in iran, so next we will. We will move toward the spice market. Okay, where the the market is covered, it's called the spice market and there's a cafeteria there at the beginning of the spice market, where we'll have some of that you're going to have follow the shirazi special lemon juice that you can find just at home in iran.

Next, stop and do dubai is known for its technology for its state-of-the-art skyscrapers, and that is a great part of dubai. But this is really the part of dubai that i really love the old part of dubai, the old souk, the old market area and that's where we're we're heading right now, oh i've been here before yeah. Oh yeah, i've been here before. Yes, yes, it was in the peak of summer it was 50 some degrees.

I was blazing hot stopped here for a juice sat on that bench right there so happy to be back sideways sideways. It's a good thing, we're here in the middle. In the beginning of the day, because i don't think we'd fit through the door at the end of the day, so it a rice vermicelli. No, it's not rice.

This is a made from cornstarch. Welcome to i'll, take uh, absolutely rosewater yeah. Shall we start? Oh? So, what's this, this is the lemon juice, lemon juice, yeah, okay, wow, so lemon juice, corn, starch vermicelli yeah working it here. Oh man rose butter yeah, mr taster knows how to season zero roast syrup, yes, okay, who is first, is that a is that an invitation for a bite? Oh the fragrance of the rose water, oh the freshness of the lemon juice wow.

I got ta, try it um wow, so fresh with that rose and that lemon it's so floral with that rose. All right cheers trevor cheers: oh without lemon juice. Oh so citrus lemony yeah a dessert, but it's almost like a noodle dish. At the same time, right yeah, it is exactly okay, let's go so refreshing, yeah, so refreshing, and it's a totally new like dessert experience, it's for you, so this is their they're, also their famous lemon juice right, because this is a fresh juice, find it at home.

Normally mom's making it and giving it to the lovely sun custom, lemon juice, ready, ready, cheers: oh yeah, not too sweet, not too sweet. That's nice, refreshing, yeah, everything's, just refreshing here like cooling and it's strategically located right here. As you get off the boat from the other side, you're hot, usually walking through dubai, you need a fresh juice. You need something to cool you down.

This is the ultimate solution. So when you're in dubai make sure you stop by jaffar and ali he's, the man he's the man, he will take care of you and he will quench your thirst and cool you down. Yeah, oh yeah uh. Where are we going next we're going for regards, which is really famous in south of iran? It's really nice.

I like the one with cheese more than the others. Oh look at that! It's so goofy! It's almost like a cheese pull, but it's dope, yeah salam salam. How are you yeah this place is from 47 years ago wow really old, yeah uh. We can't throw them all.

I know yeah, but we have to try. Oh look at that. Listen to that sizzle, beautiful um, the fish sauce yeah, oh and that's the fish sauce wow. Look at that! Chili chili! Oh, that's the spicy tortilla! That's! Oh my god! It's amazing is this: like sticky, gooey batter that he picks up, he picks up a blob of it with his hand.

It's like a blob yeah, that's my favorite move is when he like scoots it along the hot plate and it kind of bubbles. Oh and then the egg look at that wow amazing. It's really satisfying to watch that blob of batter wheat batter is that that this is the uh you can add on some hot sauce. You can add on some of the fermented fish anchovy fermented fish sauce.

You can add on omani chips. Uh, you can add on. You can have a sweet version, there's so many different variations that you can get from there. What's your favorite, mr taster, i love zatar and i love the one with egg and cheese wow.

Listen to that! Sizzle yeah the bubbling action. Oh, that gurgling look at that. There's the egg yeah it sloshes it cheese, sesame oil. He puts a lot on there wow and it's all uh southern iranian, yeah, chickpeas, water, pepper and salt are those dates in there looks like uh, pepper yeah.

It looks like a chili. It looks like a ball challenge. Yeah. Let's do a ball.

Chili bite, yeah yeah! Yes, cheers he's running down the road. We've got a stack of the rugs. Oh yeah, it's oozing, oh another, one, another nutella, oh fish, sauce, oh the omani chips, the omani chips and cheese. Oh you ready yeah, oh yeah, the classic, wash it down why drink? Shani! Oh yeah, it's like a fruity, dr pepper, with zatar yep.

We've got cheese in it. Egg egg egg spread yeah the cheese, the egg spread, the cheese squeeze and the zatar sprinkle he's a master of that. I think that's. The original cheers cheers: oh yeah.

Oh that's! Just having my hair as well man, the flavor of the thyme, and that's that the sesame seeds they're both amazing and then wash it down with this chani. Of course, this is a great day. Oh yeah, i'm gon na just quickly try this one is nutella and something else i mean the nutella. It's good.

I mean, especially if you like, sweet, if you love nutella, but i really prefer those savory versions, those more traditional ones. The fermented anchovy sauce and the zatar is where it's at. For me, we just walked directly to the oven yeah. One of the main things that you eat here is bread, which i remember from iran, and it's this massive literally like sheets of bread and one of the best things about it, is that it's cooked on a bed of hot rocks.

Actually, like pebbles, you got to get your hands wet, get the paddle wet the paddle wet, so it doesn't stick. This is just just water, just water, okay and then he's gon na look at this mix. It up! Look at that dough! Oh, it's so wet right! No oh yeah, it's sticky, sticky, nigella and white sesame goes on. Oh, he flips it over.

It does a back flip onto the paddle and then look at how it stretches it's so stretchable. It's wet. It almost looks like cheese yeah. Oh, it's a heavy layer with sesame man.

Now that is a layer of sesame seeds, a crust, yeah a crust and look how he's made it like that fish safe! That's the tail right! There right, you can see yeah, so it's gon na it's gon na happen and then, when he stretches it out on that side, it will have a pointy nose. Yeah the finger technique finger technique fingerbread. Now it's about to go in he's gon na go in. Let's go the flip and stretch method is unbelievable, yeah he's so cool he's a master at the sangha and then he flipped it over and like stretched it out man.

That is skills that is like just standing beside this, like, i just felt my ear burn here. It is oh man, yeah, like a guitar sheet like a fish, looks like a fish yeah the pointy head, the tail, oh, the ultimate, sharing piece of bread and ah man, amazing, so hot, so fresh yeah, and i love that texture. The pebble texture right out of the oven - oh yeah, that's hot, beautiful, oh wow, yeah wow, the crispy nuttiness from the sesame. Oh it's so good! Here it comes.

A tray. Chef has arranged a tray for us. Oh, look at the whole whole heads of garlic, slices of lime, there's the trotter, the ankles here, that's the the pache right head. Look at this, i'm going to prepare it for you breaks apart.

Oh he's just fingering out the meat you barely have to pull it. That's the pruner: it's a pruner gardening here, picking out the bits he's poking it and just unleashing bits of meat that were you never knew existed the garnish, the garnish of the garlic garlic is that pickled garlic? Yes, oh he's peeling the tongue tongue peel got ta peel that that uh tough skin off of it revealing the tender. Look at how tender it is the tender inside the pink, the pink interior, a surgeon of his trade dismantling, all the different parts. Just he knows his way around the head got to keep all the parts hydrated that was quite a scene.

It really was, and it was so much fun. Thank you for showing us. Yes, thank you. Thank you for having us.

Yes, thank you for having us tear off pieces and just make sure you can. You can feel it absorbing immediately. Oh, it's liquid lamb, wow, that's cinnamon, that's cinnamon case with onions with onion and the thickness of that lamb, broth wow. Oh, you can immediately feel your lips start to get sticky.

Oh wow, oh and onions. Oh the garlic is sweet and then, with that lime, sorry with that lemon look at the head. Oh, this is luxury every part. Every organ take some of the bread juicy.

Let's do a full tongue in a bite there. It is. Let's do that. Oh it's! So it's so pink and tender.

Oh as soon as you bite down it's so soft, the juiciness comes out. It bursts with flavor, oh wow, oh wow, that is delicious. That is insane wow. You can't you will not believe how much broth has soaked up into the tongue.

It's a sponge! It's a sponge of broth. Oh all, about that frothing, the entire brain. Oh wow pear butter, the cheesiness, oh wow, yeah wow, one of the things i love about iran is you always get fresh herbs and vegetables to chase with? I think this is roca and that just kind of refreshes the mouth i love that pepperiness cradle, that eyeball and really this is like the jiggly and mr taster said that many people believe this is the the best part of the head. Yeah one bite.

It's like vaseline squeezes out into your mouth yeah. Oh, that texture is amazing. It's gooey, gooey jiggly, the cinnamon jelly cinnamon, so many flavors in there, oh wow next course. Oh fantastic! Yes, please! Thank you very much, oh, and so this one you've seasoned with cinnamon and sugar and a little bit of the animal fat.

Yes and lastly, we're having the haleem so sticky and thick, and it's a combination of wheat plus um lamb. I believe that's just been like simmered down until it basically disintegrates into the porridge wow. It's sticky yeah, it's so good. Just like lightly sweet yeah.

You feel all the shreds of the the lamb in there yeah the fragrance of the animal oil to cleanse the milk, but that was absolutely fantastic man. Probably my favorite part, was that tongue. See you again. Thank you.

Thank you. So much. Oh, it's fantastic! Oh! We made it to the congested streets back in alderaa, there's markets, there's merchants congestion and we're going for dizzy and we're heading straight into the kitchen to see some of the cooking process, especially where they're making the dizzy. Oh man, it smells incredibly good.

Oh right off the grill, the juicy chicken it's dripping: oh he's gon na flip it over one of the greatest of all persian dishes: yeah the crunchiness, the caramelized rice. I think it is touching cake and yogurt yogurt and you can see just how fluffy it is and how crusty and crispy it is on the edges. Look at that, so it's tomato lamb is one of my favorite persian dishes. It's more like a stew of garbanzo beans with lamb and there's some extra aromatics in there.

This one, he said: there's some dried lemon in there, so they're going to show us the process what they do to prepare it. They take out the ingredients and then mash them up. Oh that looks so rich. It's glistening! It's reflective yeah! Oh all that melted, lamb, fat separate the liquid from the chunks like yeah.

Okay. Here we go oh shred shred, the bread, dried, the bread and he's pouring. Oh, he drenches it fully drenched fully drenched in the bottom. Should we come here: oh okay, white beans, lamb and chickpea.

In there too, i think and chickpeas too yeah fold them and it should be mashed now it's time for the mashing. Yes, wow, you see persian recipe. This is truly one of the must try dishes yeah. So it's really a two-part dish.

You've got the soup, the oil, the juice from the lamb, that's mixed with bread and that absorbs, and then you take all the beans and the lamb, and then you mash it up with that mallet until it becomes a pasty consistency. All the starch is released. The lamb is just integrated into those beans. Look at that it kind of like squeezes so soft yeah it squishes out of that mallet a paste the meat becomes one with the beans.

Look at that consistency, yeah the lamb, all the rich flavor, the starchiness of those beans, the pastiness mind-blowingly soft. It's like a mashed pot you're, getting a bite, this bread. You know: okay, okay, dishing out, look at that cooking butter and saffron. I can smell it.

A few more dishes on their way: vegetables, especially vegetables, vegetables and um red beans - go in for uh. Try it out guys a bite of gourmet sabzi. You got it yeah you're right. What is the sourness from the dried lemon, the dried lemon? Oh, you immediately taste the dried lemon.

Oh man and the vegetables just dissolve in your mouth, so herbal so also and herbaceous. At the same time, man that is a way to eat your vegetables right there, yeah okay, so here we are, we got the tachin. Look! Oh the yogurt in there yogurt yeah and the chicken it really is like a full full meal as well yeah. A little tart give it that very hard.

Oh with that gourmet subsidy. I absolutely love going this afternoon. One of my favorite dishes, the herbal vegetable blend, the fragrance of the dry lemon and that meaty lambiness. How many places have we already eaten five six five, but we are still going strong, we're done and we're on our way, we're walking to the next place and what are we eating? Next mister taster we're going to candy restaurant and they have a lampshank and lamb neck, which is especially from mashad.

You know my shot is really good in shish kebab and lamb, shank and lamb meat slotted between two buildings down in alleyway we're at candle restaurant - and this is the next place. It's a swimming pool, lemonade, lemonade, wow, it's jiggly, freezed and boiled in its own melted fat. There's whole legs in there there's necks the pieces there's whole. Oh, the garlic is swimming.

It just looks like it's going to melt in your mouth man. It's a swimming pool of lamb parts. I'll tell you something you never had such a lamb before. I promise we're going to see that the knife was a joke.

You don't even need a knife. Oh look at the back. Look at the neck bone wow! That's butter! Literally the knife he was just playing with the knife: it was a joke only he spooned it. Oh man it'll just melt in your mouth.

Oh look. We've got some garlic. Oh man, it's like a jam, it's so soft yeah. It is look at that.

That should be really good. That is unreal wow. It's me next, the garlic is sweet yeah. That's unbelievable! Mr tasty! Ready! Oh look at this big leg piece! Oh, it's! A half a lamb coming out coming out of the swimming pool.

Look at it dripping! That's lamb! Melted limb, melted, lamb, oh the leg bone, the drumstick just slides out the cleanness of that bone. Look at that beauty. We landed on the moon again, he stuck the leg bone into the claimed. Oh man clean slide, and it's all here, yeah wow.

Look at this. I like how they serve a whole chili, a green chili and then look at that. You can poke it in it. Just comes right out.

Wow look at the amount of barberries on there. It's loaded luxury, oh man. Oh no! That's for you, mr dinster yeah. You mix the rice with butter spoon it off the bone.

Oh my god, i've got the the dill rice topped with the lamb neck. With all of that coating of. Oh, it's like a blanket of lamb. Oh man and i got this barbarian.

Oh man, that must be the the gooeyest lamb i've ever felt it tasted loaded with butter and look at that and look at that that rice, the garlic wow wow. I told you that flavor caramelized garlic and onions sweet, unbelievable. It's so naturally sweet, oh man, meat! Just melts like super melts, i needed a contrast, yeah and that rice is that's like the richest lamb, so rich. I've ever had it's too rich to the point where it's gooey hanging sheets of laminate.

Look at that piece. Take it down. Let's go a vertical bite. Oh, that's just like the most tender, it's the sweetest lamb.

I've ever had melting wow, braised, onions and lamb fat. They take on the lamb, flavor they're gooey gooey, the caramelized onions in another level hold on hold on hold on one more surprise. Surprise is coming now: carbonated carbonated, yogurt, carbonated, dude carbonated, duke thank you. Carbonated yogurt virgin yogurt dude.

It's let's see who is finishing it? Oh man, yeah! Oh, it was so good. That's really nice! It's nice in it really good the mint in there. It's flush yeah! Oh, it's not cabbage. It's lettuce, romaine yeah, iceberg, iceberg, walnut shavings, walnut shavings, plus some like parsley.

Should we bite just go in after just go in just go in mr taster. You got a bite. That's enough for today, absolutely sensational go for the lamb neck, the lamb leg, the shank, which has been braised for 15 hours, call feed in its own fat, and those onions are life-changing. That was about uh, actually probably about a 45 minute drive, because there was traffic.

This evening, but it's a beautiful evening in dubai, we're in a place called jlt, which is jumeirah lake towers, skyrise, high-tech state-of-the-art buildings and we're going to one of the greatest places for kebabs, especially kooby, day nice and cheesy nice entrance. Thank you, the greatest greatest ever single food day of person. Oh yeah, you can see that blend, yeah yeah, it's very white, yeah yeah for sure that's fatty meat. You can tell me - and it's just pure lamb.

They were just explaining your lamb, no mix, lamb fat onion and is just one of the greatest of all kebabs, the minced meat, pure lamb, top kebab in the world, yeah for sure for sure, onions, the onion juice. You see the whiteness of the mixture of fat in there and man that takes some skills to just massage it onto the skewer. That way, yeah like every single skewer is perfect, they're all completely, even which is incredible. Wow that's koobyday there.

It is usually usually you can use beef, tenderloin, salt and pepper, onion, salt and pepper in iranian cuisine. There is no spices, let's see how it's done so that lamb fillet - oh it's just slicing it thin. Oh, oh butterfly, cut dang it butterfly that lamp knife skills. Nice skills marinated in onion - this is another classic persian.

Kebab cutting technique is so impressive: yeah flattened out yeah man butterfly and the speed yeah. He just knows how to flatten it perfectly. Oh yeah, it's flat, tenderized it oh lining them up. Yeah slice in half, oh and then double it up, and then here, oh he's, gon na make the kebab out of it like this wow.

Oh, it's a perfect shape. Look at that! It goes right in there. It's super thin! That's a real skill to get it all the way through yeah amazing man, such skills, wow, wow slap, oh he's a true master, a true master of the bar 25 years 24, 25 years 25 years of experience, wow man - i i can guarantee you skills like that. Don't come overnight perfectly even and thin yeah they're like identical and that's gon na go so well with the coopie day.

Thank you very much to start grilling the the kebabs yeah onion. This is onion water right, drench. It they submerge it look at. It dripping in onion water straight to the hot fire, and it's all here takes the bag.

Kebab dips it into this tray of onion, water, uh, salt and pepper, and then straight onto the hot fire and yogurt, it's really famous in the south of iran. Okay, this one is had oh there's the finished kooby day: oh beautiful golden butter, oh and there it is, and there's the bark, the king of kebabs yeah. He brushes it on paints it he paints it with water painting another another paint painting the buttermaster meats are just flying all over the place from every direction. Yes, yes, oh man, the chops they work so fast too.

The chefs oh and here's, the saffron kebabs. Oh, this one is juicy. Oh it's! So incredibly juicy wait he's swinging around with some koopade. Oh he's double deckering them the meat is coming from everywhere.

This is amazing that butter is just so aromatic okay, so he does a final garnish with some tomatoes, some parsley. Some onions, a grilled lemon that is a beaut, the full rainbow of kebabs, no way no way. It's smoking, oh put a coal in and then drizzle with butter. Oh man, it's volcanic, volcanic! Look this one and there's the final koopa day: that's sizzle the butter! One! More drizzle he's a drizzle master.

Yes, they're still going it's a non-stop kebab batter. Oh so we've got some uh time time. It's a never ending, kebab platter, whoa, oh wow, a tray of exotic peppers, yeah and then chopped peppers, gourmet plate of kebabs. I've ever seen mint - oh, what's this, oh on top of the sour one sprinkled this is done done amazing.

That deserves a round of applause. That's yeah that was unbelievable, unbelievable their garnishing skills and drizzling skills are out of control and pomegranate. Thank you, chef and a drizzle of pomegranate syrup. Thank you.

Mini 13 hygiene, more of the crispy rice, the barberries, on top the saffron look at this trough, and we have to begin with the kooby day. Oh that texture. Can i get? Oh it's like a snake. Look at that wiggle, oh man, a wow and yeah.

It just crumbles in your mouth, the fatty juices squeeze out with every chew they do. When your kubi day wiggles, you know it's the right texture, that's the good stuff! Look at that jiggly! What do you think? Jigglypuff yeah, that really is the best kooby day in dubai. Wow you got ta go over the verticals finish the whole tubing. You do, you do gone wow.

It just disappeared. Insanely, delicious! Oh, it's beef! Okay! What? What is it? What is it? Marinated like uh? It's pomegranates, okay. I want to chase that with a chili, too. Okay, let's go in all right.

Let's go bob! Let's go in oh wow, wow, the walnut, the tenderness, the nuttiness, the sourness, that's the good stuff! What a combo it's so juicy! Iran has some of the best kebabs in the world, so amazing you can taste the best of the best here in dubai yeah for real. This is some of the moment we've been waiting for. We saw him make the entire bar kebab dripping tender. Knife chopped knife.

Thank you so much amazing flavors, that's just the real purity of the meat, pure meat yeah, nothing to cover it up. Just the fragrance of the onion yeah i mean that's it. I think i've got this so much. We can make a wrap.

Let's make a wrap. Yeah, it just goes without saying that kubita is just it's just hard to beat. It really is yeah i mean that's. That's just that's.

Just a fact of life, yeah every day is hard to beat. Look at that. Thank you, mr taster yeah. Thank you, mr taster.

Mr taster is a mr taster is a master of combinations. Look at this a master of combinations. Take it. If you like down: oh yeah wow, the juiciness of the tomato yeah, amazingly delicious good mmm, the cougar is so bouncy good day guys.

I think it's our seventh today right, oh yeah, i'm glad they sat us on lawn chairs. Oh they lean back. We need, oh man with the night breeze yeah we're at the stage of the food tour when we need to all loosen loose in the buckle. Oh we're way beyond that stage beautiful night in dubai, beautiful day, it's been seven places seven places today, seven places today, one more place to go and, finally, to finish off tonight, we are at one of the most luxurious hotels in dubai, the versace hotel and going To the fanciest, the most upscale persian restaurant in the world, this is luxurious.

We're going to enigma the most luxurious fresh youngest draw in dubai in the whole world. Actually, yeah, let's go, and here we are. This is the spot. It's beautiful! Actually i mean the design.

The mosaic on the floors, the marble, the lighting, the some nice chandeliers to start the entire table - is filled with smoke. Whoa whoa. Even the seats are comfortable, oh, that versace pillow, cottage cheese, the chives and dill all loaded up with herbs, chives and dill, and then also some of the a walnut in there oh walnut. In there wow those herbs are premium organic or you can taste they're.

Just like popping with flavor well, the dough is really good. They're wheeling out a cart. Of course. I see gold.

I see golden luxury, it looks like a snow cone, but it's a beetroot. It's like a yogurt jiggly foam party. It's a jiggly, 24 karat gold man. This will be my first ever versace meal.

Look at that yeah! Look at that jiggle! So, and these are just the appetizers it's wobbling. I can't believe it's not falling over on us. We've been playing with it for five minutes. Should we just go in like bite? It yeah, let's, let's just bite it bite it.

Oh you can inhale. I think we got gold everywhere. That does taste exactly like beetroot. It does it's like a root foam.

Oh yeah! It is thicker on the bottom. You can feel the creaminess on the bottom. That is delicious wow yogurt, oh man creamy, and it's crunchy too there's something crunchy in it. Yeah there's a it's crunchy.

It's got a springy beer, texture with gold and foam cucumber mint caviar right yeah. So this is actually it's. It's not real caviar. It's just looks like caviar mmm.

How is it, how is it very refreshing? Oh nice they're, like tapioca pearls, tapioca, yeah, yeah, the shepherd salad shepherd salad, okay, which is cheese, goat cheese with the with the watermelon watermelon and some carrots, oh and the gold. And then he said you have to and you've got a summer with some other herbs. In the center, oh, that's unique. The goat, cheese and the watermelon go really well together and the gold, the gold dissolves.

Bravo, it's like a vegetable cake, but savory almost like a quiche, it's a cheese, okay all covered in walnut. This is very different. Very good! Oh wow, oh a lot of herbs in there. It's really moist all the persians.

Just start. When the sun comes on, it's like a lollipop chicken, it looks like a chicken wing that has been that all the meat has been pushed down to the side. Then i'm not sure if it's stuffed or if it's uh fried but there's a sauce on it and then, of course, a gold leaf. Oh and the gold wow wow.

Okay, this is the next, the next gold dish, spinach chips, potatoes, caviar and more gold. That's good! The spinach just dissolves in your mouth yeah, it's so good. It's so refreshing! That's so healthy yeah. Look at these plates! Yeah! It's going to be a food show the kings what's happening, wow, it is called the king dish and it's lamb, margra lamb, one of the finest lambs in the market that we have.

This is cooked on a slow fire on 85 degrees for 48 hours, wow 48 hours 48 hours long you're, the guest of the king tonight, enjoy it. Oh big, huge piece of charcoal oh charcoal right on the meat wow wow. This is giving it a a toastiness. Yes exactly and it gives it more of a bit more of a barbecue barbecue taste yeah.

That is incredible. The char is rolling the charcoal on the meat water. What a presentation! How easy is that guys? Look at that! So incredible! Look at that! Let's take it! Oh, thank you. Let's try that meat, oh beautiful! Now we have the saffron rice and again that 48 48-hour cooked king's dish, lamb with the onions, the softness of that limb and even more than the food that show, was hilarious and like such a show such a display so entertaining.

Oh, the final dish is here: this is the gold glass, this is 18, carrots gold leaves and it's eatable. We wrap our beautifully cooked copy day with a gold wrap. I mean it's kubi de, but it's a mixture of lamb, plus wagyu, fully coated in gold leaves beautifully cooked. Here we are going to bring it everything.

Cold could be finished man. You can feel the oiliness in your fingers to finish up the ultimate. Oh yeah. Look.

It's so juicy: oh wow yeah that is so juicy juicy buttery juicy juicy that texture wow it kind of has like a fragrance of saffron to me as well. You can definitely taste the salt in there mm-hmm one more finale final dessert, some lemon juice here juice. Yes, this is wow, so interesting rose. Water rose water for the balance of taste syrup yeah, so you pour into it that liquid nitrogen is just pouring out and he's whisking it.

Oh yeah, it's solid. It's turned into solid yeah, sour cherry lemon and rose water, yeah wow. Oh that's, cool! That's! Really! Cool! Look at that coating, the noodles with all that icy, oh yeah syrup, the syrup is crispy and looking like it's a completely frozen more nitrogen, oh wow! Look at how it's frozen, they're crispy, the noodles are crispy. They speed up they're crisped up yeah.

It looks like it's been fried into a blob. Yes, dude. Okay, let's see that color so beautifully orange, yellow here that goes into the bowl. Oh, in a marble dish.

Marble dish versace: this is the into the chocolate ball. Yes, wow yeah, let's put some more here i'll, do two plates for you. Look at that wow all right! Thank you. Thank you very much so spectacular and not to mention served in a marble.

Marble versus a marble bowl. Well, it's heavy yeah. This is truly the pinnacle of all luxury desserts right here, oh just break it down here. Can you get it and it's so solid? It's amazingly solid! You feel the crunch of those noodles.

Oh, it's like blobby, though it's kind of hard to break apart. So i think it is right smash the chocolate look at that there. It is got the full mix ready ready. Here we go vermicelli, it's all here.

Let's go! That's amazing! Wow wow the saffron ice cream, the flour from the cherries, oh so cold, refreshing minus three minus 390. yeah. But that's oh it's outstanding, though it's really nice yeah and the rose. The rose, the lemon juice yeah, so freaking crunch the crunch of those noodles.

It's a steady stream of dessert yeah one more. It's wheeled out again keep the whoa experience. Let me just mash them together, a little bit double trowel system to mash and smash the vanilla cream of another cream. Yeah whoa, that's thick! Okay! This is the final bite of the tour.

This is going to complete the most insane persian food tour of dubai extremely extreme day. Yeah cheers good day. We did it yeah. Thank you.

Trevor you're most welcome you're most welcome. It was a pleasure having you all here. Really was such an amazing day yeah by the way make sure you subscribe to mr taster's youtube piano. Thank you, yeah go check it out.

Thank you, and you all already know trevor's channel and so check them out. Go subscribe, awesome, genuine, showing just the best food that you'll find, and you guys are it's so much fun just to hang out fun time hanging out yeah for sure. Thank you. Thank you.

We went to eight different places today. It truly was one of the greatest ever persian food tours in one single day, but man, it's been a long day, a lot of incredible food i'll have all the information in the description box below so that you can check out. All of these amazing persian restaurants. When you're in dubai - and thank you very much for watching this video, please remember to give it a thumbs up if you enjoyed it, leave a comment below i'd love to hear from you and if you're not already subscribed, make sure you subscribe for lots more food And travel videos good night from dubai, and i will see you on the next video.