Flying to IRAN for STREET FOOD!!! In the COCKPIT!!! Never Seen Before!!!

incredible. Iran is amazing. And now what is the plan? - Uh, let's go to the Raftari restaurant. It's one of the oldest chelo kebab, uh, restaurants in Iran. - Chelo kebab? - Chelo kebab. Yes. So let's eat a Barq kebab, let's eat Koobideh, let's eat chicken kebab. This is incredible. I'm sure you'll love it. - Hello Mr. Raftari-- - Nice to meet you. - Welcome to Iran. - Thank you. We are very happy to be here. - (speaking in foreign language) - Please. - Well. Thank you. Now Mr. Raftari takes us to the kitchen to see how the kebabs are made. - (laughing) - Thank you. (group speaking together in a foreign language) Here we are.

Oh wow, this is it. We entered a Persian kitchen filled with huge pots of pure Persian rice cooked with Persian saffron. A huge grill station that cooks tons of kebabs and a station where Mr. Raftari himself showed us how to make the famous barq kebab. - We are making lamb kebabs. - This will be my first kebab in Iran. The first one-- - I hope you like it and like it. So we cut it like this, we cut it like this. You have to feel it right here. - And you just passed it. - Exactly. - Precisely through. - Exactly. - Wow. - Well.

You just have to feel it. - Just feel it. You want it to go through the middle, right? - Exactly. - Oh, that's beautiful. It looks very cute. Juicy. Oh, this is onion and saffron water. - Exactly. - And you soak it, you marinate it... - Yes, just put it. Put it there. Exactly. - And then right over the flame. And these are the Koobideh? - Yes. This is pure lamb now. - Pure lamb. - Yes. Just lamb, onion and a little salt. Some restaurants use beef. Some restaurants mix it up. About seventy lambs, thirty veal. - Traditional Persian recipe. - It is, yes. - Most famous Kebab. - The most famous.

The people love it. And to be honest, Iranians have many memories of this kebab. Because normally, if the family is going to eat, they are going to be together, they buy Koobideh, they watch it and eat it together. - They all eat it together. - Because it's also a little cheap. - Ah OK. - So it's very economical. - (laughs) Wow, it's a dream come true to come to Iran to eat it. - And before we knew it, the

food

was all on our table. With the juiciest Koobideh lamb skewers, wrapped in bread, sweet basil and roasted tomato.

Barq skewers, a huge bowl of saffron rice and more. But the real magic was when Mr. Raftari showed us how to make a plate of home-style whipped butter rice kebab. - Then we have saffron rice. - Exactly. - Roasted tomato. - Exactly. - And Koobideh below. - Yes, exactly. (happy music plays) - And below is the kebab. - Exactly. Sumac. - Sumac. - As much as you want. (group laughing together) - It seems like the more the better. - The egg. - Oh, the egg yolk (laughing). Wow, the egg yolk. - You get on top. We shake it.

Shake it like this. - What a specialty. (cheering together) - Now try it. - That looks amazing. The egg yolk is mixed. - Yes. - And the tomato... - And it comes out. -And the kebabs went up. - Eat with your hand. - Okay, I'll eat it with my hand. - Exactly. - So you have some Koobideh? - Exactly. - Well. - I'll show it to you? Yes, exactly. - And then take a little bit and then put it in well. - Exact. - Okay mmm. Oh, it's so... - You can eat this with onion. I just show it, I break it like this. - Saffron rice. - The rice, the kebab, force it like this - Push it. (laughing) That's great. - Let's eat like this.

It's something else. - It's the next level. I don't think I've ever tasted a juicier, tastier kebab. Combined with that rice, the buttery tomato, egg yolk infused rice. That's it right there. Thank you very much for receiving us. - Thank my Lord. - That was an incredible experience. - Thank you so much. - Wow. Amazing. Thank you Hamid - Thank you. It was great, wasn't it? - What a great first day in Iran. You can see Hamid's Instagram, Mister Taster, in the description below. - @mr.taster - @mr.taster yes. - You're not fat enough. You have another 13 days.

Or 14 days? - 14. - 14 days. - And we're going to have a lot of good

food

. Thank you very much for watching guys. - Thank you. - Thank you. Awesome.