Editing time!

What are you guys doing? What's here? Let's see, let's see. Pure lamb. That's the best. No beef. We're gonna get some, right? Yeah. We're getting some koubideh? Of course, we have to. Wow, so we got like seven guys here working on the koubideh. We have three women doing the chicken. It looks like it doesn't stop. Look at this. It just keeps grinding meat. Look how big that kebab is. It's three times the size. You like lamb or koubideh? Lamb. Yeah, it's three times the size. That's a massive kebab. So how many kebabs do they do per day here? I mean, right now it's hundreds. I think we're gonna eat like a thousand or two thousand. Did you get married? Five thousand. What's happening? There you go. It goes right there. It's amazing. I'm editing and I have a call at exactly 26 minutes. So I'm trying to finish this up. But I wanted to give you guys a little insight of what I'm doing this morning. This is the biggest restaurant in Yazd. The biggest restaurant. What is this? Oh, is that potatoes? Yeah, potatoes. So they're fried potatoes in this huge vat? They put really famous chips. They're serving it in kebab. No way. It's famous in this restaurant. I can't wait to try it. So potatoes have been soaked in water, sitting there. And they strain it. Hot water, cold water, fry it. Look at that. There's more over there. More over there? That's potatoes the whole time? So crispy. Get a picture. Salam, salam. Merci. Thank you. Yes, this is it. I was like dying here. I was like, look at that. The grill. All this right here. Infinite kebabs. So fresh. That was a spectacle. Incredible. Way too hot for me to be in this kitchen anymore. I'm ready to eat. Merci. Guys, merci. My friend. Merci, merci, merci, merci. Oh my gosh. Too good, too good. More? I'm hungry, man. I sweat after this. Orange is like boiling, making it super caramelized. For a sweet foul. Smells amazing. The aroma. It's really good. This is one of the best things I've ever invented. It's basically like a mix of herbs with some beans. So good. So what's this one? Lamb shoulder? Lamb shoulder. More rice. More sugar. Oh my God. I've never seen this much sugar in a pulao. So many layers in this pulao. That pulao was the ultimate pulao. The orange. Thank you. Merci, merci. We're excited. We're going to eat the koume there. We're going to eat like five dishes. I'm super thrilled. Hey, merci. Bye, guys. Bye, bye. Let's go, let's go. I don't think I'm ever going to get used to this. Let's go. I don't think I'm ever going to get used to this. This guy is straight up celebrity. Yeah. Not influencer. Very quickly and very short time in tanks. I'm very... Quickly. Very short time in tanks. I'm very... Don't worry. This is amazing, Hamid. I haven't seen a table this full in so long. So, how do we start? So, we've got the Jigou, which is lamb shoulder. We've got Kabajing, or eggplant with lamb. Yangdi, which is the most famous dish in Yang. It's really juicy and greasy. Also, shearing pulao. I never saw that much sugar in that rice. It's like a quadruple layers of sugar. Yes, it's essential. We've got almond. And we've got sour orange, which is... It has been sweetened. It's like... It's not... Caramelized. Yeah, caramelized. So, that is sugar. They boil it for a long time. Then, it's simmered. Exactly. And we've got fish and jam. Fish here. It's not very sour. Incredible. I like cinnamon in it. And it's very sweet. I don't know whether it's sweet or sour. Can you taste it? Okay. Oh, pomegranate. Yeah. Wow. Sour and sweet. It's either with meatball or chicken. I think it's getting better. Chicken. I'm so sorry about that. I want to say something. This is all lamb. Everything we're eating is lamb. Yeah. Right? Lamb. Okay. How do we start? We'll get ketchup. So, ketchup. Yes. Ketchup. Yeah. What is that? It's so good. So juicy. This is so good. It's like saffron, right? No. What is it? It's good enough to drop. It's like chickpeas on lamb. You keep bringing things. It's crazy. What do you guys? What do you need now? The lamb is so tender. Nice and soft. Chickpeas, right? Yeah, chickpeas. It's really important to wash chickpeas the night before. They make sure that it's wet. So, once they cook it, it's not bad for the stomach. Okay, so that will be very nice and soaked. Yeah, exactly. I mean, this is phenomenal. I think that the greatest part about this is the lamb and chickpeas. It's the butter in the rice. Exactly. It enhances so much more flavor, so much more taste, right? I'm not a big butter guy, but this butter is so good. It's low-fat butter. Here we go. And right next to it, you can smell the pomegranate. I think I'm going to have to serve us a little bit. You want something to sit? Yes, please. Thumbs up? Yeah. More? No, it's fine. Good? It's going to be so good. I can smell it. It smells sweet. I'm going to get another one. The key thing about the St. John is the quality of walnuts. Oh, the walnut quality? Yes, it should be oily. If it's oily on top, it's more delicious. If the quality of walnuts is higher. Sweet. It's nice and tasty. Beautiful. Oh, the lamb is so nice. You take one bite, and they drop. They go down so easily. That's so good. I'm so happy. You have to get some of that sauce on the side. You hear? What's up, buddy? I poured you a coffee. I'm doing a little live right now. What happened here? It's funny. Every time we get up early, it's like traffic. It takes an hour to get here. Why is it so bad? This time it was on the last of the most because one road was 57 or the main road. It's messed up. But no, this time it was the 95. It's all good, man. Say hi to all the true fans out here. Hey, how are you doing, guys? Good morning. It's a big day today, bro. Oh, yeah, this is huge. So quickly, I'm going to finish this Yazbee so I can export. And then I'll set up for a call. What time does that call? With the goat right now. He hasn't replied. He hasn't. He said he's in, but he hasn't replied today. Do we have the Zoom? Let's make a Zoom and I'll send it to him and then we'll just sit there and wait. Okay, let's do that right now. Just the sauce. By the way, this video that I'm editing, it's the biggest restaurant in Yaz. Dude, crazy. I'll give you the lamb bar. The lamb bar? How many do you want, two? No, one, one, one. I'll give you two. Okay, I'll have the rest for you. Wow. This restaurant is the best. Huh? I said, at least it's kind of set up over there where I can see it. I'm going to be done, I don't know, in a minute. This is the restaurant. What's up, we have a pulao. Yeah, let's put it right here. Or a sweet pulao. Sweet pulao? Yeah. Is that good? Oh, yeah. So, maybe I should, oh, here. This is the charge. Yours? Yeah. Not worth the risk on this one, you know what I mean? Oh, yeah. Oh, my gosh. Pretty fast. We went to three restaurants for Indian, three restaurants for Mexican, two for barbecue. I'm just seeing the juices for the pulao. Is that good? Huh? Guys, I got to go, I got to go, we have to get ready.