Traveling to Iran's $1,000,000 SAFFRON BANK!!! + HUGE Iranian Street Food Tour of Mashhad, Iran!!!

It's a

saffron

room look at those thousands of dollars worth of

saffron

and how much does this cost here are four 4,000 year old stalks of yours just as a base price it's amazing take it I'm just going to push them up I'm already up and running fine check Come on guys, There's Trevor James, we just arrived in Mashhad with Mr. taster and today this is a complete

food

city, we are going to have a great Persian

food

adventure, so now we will go to Halim, which is also famous, it is very fast in Masha, it is very famous in a store where my store is. and then we will go to a local house where they gave us a lot of food and then we will go for saffron Pollan sat down on a

tour

of the Persian gold factory today we will enter the largest saffron factory in the world and go out to the fields to see how it is grow saffron which is worth more than gold so make sure you watch until the end and leave us a comment below let's eat and here we are machette.

I just arrived 4 a.m. and today we start strong. yes, with Helene, lean meat and lamb wheat, yes, exactly, and in Mashhad, the difference between Halim in Russia and Iran is the famous game of you in the mansion, today he really won't be with us again, let's try it , so this is where it starts and they got the facts and now it's almost over, that's like famous, use these for lintels, we have lamb and we put onion in it. Wow, look at that tomato, yeah, oh, and this is where it all starts, yeah, so there we are.

I'm going to mix that wheat, exactly with the meat, here we go, which is full and just starting. I'm out there, deep down, here he comes, softened or a soul, oh, and he's just adding a little wheat water and here he comes. right at the bottom, so this is a famous breakfast dish, yes, you mean it's very modern, clear and early, yes, it will be happy, yes, it will fill you with how many dates end around 8:00 am. m., 8:00 a.m. m., yes, and look. In that, that wheat stew just comes out and comes in here. Wow, it's just dancing, oh, here comes the meat, the head looks juicy, so they're going to take it out first, yeah, and then they're going to put it in, so we're going to put it in manually. hand pounded meat with the week going by, oh my god look how thick it is.

I didn't know it was so tough, so you can see we're just adding spoonful after spoonful of this wheat to the meat and it's mixing. getting softer, it smells so delicious and that will fill you up in the morning, yes that is heavy. Oh, high speed, oh, and there's the wheat and meat stew going right in, so the meat and wheat are going to mix completely here. it's mixed by hand, look at that, oh and here's the butter, it's going to go in the butter that goes in, oh that's where it gets heavy, there's pure butter right there, this is the finished product, here it goes straight into this bucket and it will be thrown there. the tough giant look at that right inside and it will be mixing it the lamb stew look at the hilum let's have our first drink there is the butter then they will take it out Wow look at that right in the bowl is the lamb and the lentils are going to go right on top that is magic, it's a budget, that's going to be really delicious, oh, and butter, yeah, oh, that's a little bit of cinnamon and a little bit of cinnamon, Nancy, nice, Kelly and I climbed to mercy, it looks good, Let's try it, yeah. you can smell that cinnamon oh it's like a wheat paste yeah look wow and I really love the smell of cinnamon on top oh wow and I think the lambs they add on top really make a difference it gives it a little of that aroma. from the meat to the light spices and then before the factory

tour

we go into the countryside of Mashhad to see one of the most unique things ever recorded on this channel: the saffron farms of Iran and here we are, good morning From the land of saffron it is 5:00 a.m. the sun is rising and we are going to drive into the field and see the wild crocus and we are going and we are going to go see the open flowers on the crocus and it is a beautiful sight To see, yes, crocuses in the morning, I have never seen it in my entire life, so they mean it is worth more than gold per kilo, yes, and it is exported exactly all over the world and we have been

traveling

for the last almost 10 days, yes. and a lot of the food we've been eating here had this in it, you know what we think, we think we think saffron is a gift from God, oh really, yeah, because you can't go anywhere in the world, so let's go to close.

Look here and then drive to Saffron King's Factory. Yes, we are going to meet Mr. Shetty, he is the real king of saffron and you will see his factory processing the saffron and these ladies will pick the flower, yes the saffron, and here we are, these ladies are just starting the harvest . Zephyr runs and you can see we are even. collecting this saffron piece by piece. Wow, look at this, we have a big basket of saffron that is all pure saffron flower and Hameed was telling us that 90 kg of the flower produces only 1 kg of the final product and look at this, this is pure.

Persian saffron is so aromatic, oh that is pure Persian gold and look at this, we are deep in the deserts of Persia, there is nothing better and we are picking saffron as we speak and then it is so beautiful, this is a basket full, No. The staff at this moment is yours, hey, who does that?, that mate, the earth, that's the neck, in just three strands per flower. I'll see, you can just drop your sugar into this black tea, merci merci, and we're just hanging. Okay this is the subtle powder with the black tea and you can just add the saffron in the saffron tea and the sugar yeah I like this oh just put it in a very delicious drink and that's it so let's wrap it up our tea and spend some time. and then we'll go to the factory to see how it's processed, yeah, and we'll have a big lunch.

Exactly, let's do it and then before our beautiful banquet in the Persian village in the countryside, we will visit the largest saffron export in the world. factor and before the saffron factory I think we will stop you at a pomegranate stop oh and this is the pomegranate garden oh these are pomegranates we come to some small pomegranate places we are on the way to the saffron factory and look at this I have thousands of pomegranates. Wow, okay, let's open that Beauty. Oh, and look, it's a pomegranate bowl. Look, it doesn't get any better than that. For rubies, there is no better feeling than receiving a complete grenade. and now we are going to the saffron factory, thank you, yes, we are going to the saffron factory, guys, and here we are, we salute the saffron factory, number one saffron, yes, exact exporter in the world of war, yes, that's great and first before going down. right here, in this

huge

saffron factory, we are going to have a local dish that is sacred, it is like an improved Halim stew, this is the Helene Helene wheat and here, yes, that is the only one and this is the real special one here, this is Shirley Shirley so it's meat meat rice and beans and it's for energy yeah it looks thick yeah look at the consistency it takes almost 24 hours to cook it and you can't find it just measure just measure over your chole, yes, thank you, thank you, this is really good.

Bebo and mr. Ali, here is the king of pain, he will show us this great factory. Oh, saffron in the chole, look at that, you can see the saffron mixing it, let's try this, let's see a chole, madam, let's go to the saffron. factory now yes, we are going south, here it is oh wow, that is the red gold oh look how fine it is, it is really pure yes, this is the best of the best use one after this and how much does this cost here. four thousand euros four thousand euros just as a base price it's incredible, take it, oh, it's saffron, it's red, but suffer, oh my God, it's a saffron room, look, this is incredible, yes, it's very top quality, Yes, one of the best there is.

It's a little more but not too much. Saraghina J's are chosen, so you know she doesn't leave every single one of these, so we're looking at a lot of euros here. This is quite a bit of money here. I'm just going to push these. outside we have my saffron purchase card here Wow and this is the production line here in the packaging room oh wow look at this and we go to the sorting station here you come in and you have it good you turn and turn oh there we go okay, like a marshmallow so this is where it all starts first open it open it.

I took to add a red spot and then separate the red from your oh oh, there it is, okay, I got it, so that's the saffron. Yes, now you should. Apart from this, you from here, if in Spain they took you there, just like that, sir. Ali was mentioning that this saffron can help with so many ailments, depression helps you feel healthy, it gives you energy and I can see why it is so expensive because so many hours go into producing each gram. What an incredible experience it is to see saffron. the big bags the laboratory the classification the separation thank you very much for inviting us it is incredible good really incredible good thank you very much for having us here you are happy you feel happy with the saffron thank you very much for having thank you bye thank you that was really cool and we are leaving and to finish the night we go into the countryside to enjoy a very strange Persian village meal and we just go into the countryside here we are, thank you.

Thanks Silla, oh, and this. it's where you put your feet to keep warm you like that thing so let's go eat some kebab yeah the music might be there it might be there let's have koobideh with this beautiful music I just got it oh and here we go, could. I know the girl's head, it doesn't get any better than that, oh, those cupie days, those are ready, look at these sizzling, fat-laden ones and downstairs is where they're cooking the traditional food I made, I said no. I have seen it in 20 years, well, we enter a purely magical village kitchen that is rarely seen with so many dishes prepared in front of our eyes, like these delicious nuts; then this curd, brinjal and mint make Wow, so this is the solid curd. and it will come out liquid and he will come in with the eggplant vision mascara that you hit, which was solid curd and now it is liquid when it goes straight to eggplant, tomato, onion, Oh, mint, wow, this is the ouch, it's the Persian noodles with mint. - Oh, and this is just amazing, we have a lot of different local specialties here we have the ghost look at that lamb right on the bone here we have a lentil stew this is that herb stew with pistachio and walnuts and then we also have pure meat here and this is just amazing.

Grandma is cooking some amazing rare Persian food, us and milk, and that goes upstairs. Wow, and that's just one of five or six different things. Look at this, everything is ready. these dishes in this beautiful Persian village house and we have a lot here today yes, we have local bread yes, it seems that it is full of whole wheat exactly and what else we have these lentils and milk yes, we published this with Kurt, this is a gourmet horror funny the pure ghost and then we have the rice yes we do it here well and this is the sign we would avoid pistachios walnuts spices onions Oh I mean tuna and mint yes this is it it's a meat blanket and what is it this?

This is, oh yeah, you love this version of noodle dish, so check out this homemade dish or mayo that is with bones, bones, yes, the juiciest is the juiciest stuff cooked in its own fat, yes, exactly, let's try it oh oh, that's the most tender meat. in the world right there and now it's kebab time, yeah, go ahead, COO's birthday, take that or the bread, take that. Kuby death hmm, it's pure lamb flavor, luck, fatty Melvin, your mouth, you barely need your teeth, yes, there it is, eggplant. tomato curd Manion, you know everything has a herbal mint flavor exactly, yes, and this is the village style of cooking, yes, you just dip it in bread, oh, and this is the next one, yes, the skinny one ashkenazi, which is that pistachio, walnut and mint sauce, yes, just for you, yes. white pistachio, yeah, like that with the bread, wow, that's a crusty bread, yeah, baked crispy bread, yeah, and you just mix it up, yeah, and then soak up the sauce, yeah, and you try it, yeah, mm-hmm, It's really nice, it's really nice, it feels. exact nutty and bitter yes and mint yes mm-hmm oh and here is the pomegranate which is beautiful it is in all the big seeds there yes and everyone is sharing it right now finishing the meal this is a really amazing place here the best pomegranate in the world yes in Iran, it is top quality.

Wow, nice presentation, doesn't it look beautiful, yeah, just try it. Oh, oh, how juicy, yes, it's a fortune. Burstyn, thank you, bye, bye, thank you. You have to thank the taster very much. of course, Ali Persia tour guide from Peach Grove Ola and you guys can visit Come to Persia calmly while you are thinking about coming to Iran. They put together this amazing itinerary for us. It has been an experience that changed our lives. thank you thank you very much guys leave us a comment below