- Hey everyone, hope you're
having an amazing day. It's Mark Wiens. I'm in Tabriz, which is an ancient city in northwestern Iran. It's a powerful city. It's historically important for its trade and for its delicious food. And the most important site
in Tabriz is the Grand Bazaar which is a massive, covered marketplace. And today we are gonna go
on an ultimate eating tour of the Grand Bazaar. We're gonna walk around,
we're gonna explore, we're gonna go to the
different parts of the bazaar. We're gonna eat amazing
food, and I'm gonna share this entire exploration of
the Grand Bazaar of Tabriz with you in this video. (acoustic music) (upbeat acoustic music) (vehicle engine roaring) (screeching) (acoustic music) Okay, so we just arrived to this center of the city of Tabriz. We're walking through
the lanes now on our way to go eat breakfast first. First thing eating breakfast before we continue
exploring the Grand Bazaar. (upbeat music) Coming covered the amazing roof. Handmade leather shoes. (upbeat music) (speaking in foreign language) There are so many alleys, so
many lanes, so many streets. You don't know the bazaar very well, you just have to ask
people where things are. Get yourself navigated oriented because there's such a
network, such a complexity, of lanes and market streets. (speaking in foreign language) This way? Awesome. (speaking in foreign language) Yeah (mumbles). And he's just setting up shop
right now turning on lights. This is cool to see as well. (crumpling) But this is an amazing
little hole in the wall shop. You can see the massive pan. It's gonna be an amazing breakfast. (upbeat music) Green light, green mince meat. (upbeat music) (clattering) (speaking in foreign language) It is time, he's starting to cook. (laughing) I love he took onions, and tomatoes first, and just chopped them directly on the pan. That's the way to do it. Then he added in a huge
spoon of oil and butter, and he's just gonna saute it
out around cranked up the fire. It's on blazing volcanic. Oh! (speaking in foreign language) (simmering) (speaking in foreign language) Reaching in for the ingredients
he added in the intestines, and you can tell when they
start to cook you can see the little circles of them and
then he added in the liver, and now just stir frying that around, sauteing it in the butter. It smells so good. Immediately this entire little
hole in the wall restaurant is just filled with the
aroma of the onions, of the intestines. It smells unbelievably good. Wow! (simmering) (speaking in foreign language) Just stir fried that
around, turned on the gas. It's ready. Not overcooking the liver, just sizzling out those intestines. They look like little macaronis. Oh man, that looks good. Caramelized the onions. Oh, that's beautiful. It's time to eat. (dramatic music) (rustling) This little shop is just
awesomely beautiful. I love everything in here. The menu and the writing's
on the wall to the cups and the dish cabinet, to
the like foil wrapped-- - 63 years ago. - [Mark] It's been here for 63 years? - [Mr. Taster] Yeah. - And ventilation. - And his telephone. Hello. - [Mark] Make a delivery.
(laughing) You can take delivery orders. (laughing) - That's one. - The bread is straight
up, looks like bubble wrap. Little bubbles, that's
like a bubble wrap mold. That's amazing. So he stores the bread outside,
and now he just dish us out fresh plates of the liver
that is hot and fresh and steaming and it smells incredible. It's all sheep, litter sheep
intestines, tomatoes, onions, butter, and he sprinkled in
a little bit of curry powder and salt and pepper, I believe. (speaking in foreign language) - This is the duk. - [Mark] The duk? - Yeah.
(laughs) - [Mark] Awesome. But it's like a fresh one.
- It's different. - [Mark] It's like a fresh one. - Yeah, it's local duk.
- [Mark] In the bottle, right? - [Mr. Taster] It tastes amazing. - We were taking too long to eat. (laughing) Oh, wow! So the owner came to feed us a bite. (mumbles) hot and fresh. But that's incredible. The liver is so tender, so juicy. Perfectly not over salty but
you taste the curry powder, you taste the onions in there. Oh man, that's amazing. And the bubble wrap and
bread is just incredible too. It's so soft. (upbeat music) (speaking in foreign language) - Let's have the duk. - Okay, let's have the duk. (upbeat music) Oh, wow! That inch, it tastes like
buttermilk, carbonated buttermilk. - Yeah.
(laughs) - Sour, rich, buttery. - It's local, so that tastes different. - Yeah, no it's local, not bottled. - Yes. - Yeah, I've had it before bottle, but that's just the fresh real deal. Like the fermented aspect
of it is incredible. And it goes perfectly with
this whole breakfast setting, the liver, the intestines,
the chili, the onion. Oh, the middle juiciness. And I love how fluffy
the bubble wrap bread is. It really is like bubbly. And then I'll chase with a chili. (speaking in foreign language) Oh! Oh, that chili makes it amazing too. Hamid is on his-- - Second plate. - Second plate already.
(laughing) - The camera was there, I was. - Nicely done. (upbeat music) I think also what makes it
is the combination of liver, which is soft and creamy. And then the texture of
the intestines which are kinda like chewy elastic,
but you've got that full contrast all at the same time. (upbeat music) Oh, that's the curry powder. You can sprinkle on a
little extra curry powder. (upbeat music) (speaking in foreign language) With the curry powder,
that's wonderful too. (speaking in foreign language) (upbeat music) I was almost finished my plate and uncle just dished me another
spoon of fresh liver. And he said, eat with the folk. Steak it. I needs some hot tea to
wash down the fattiness of those intestines. (speaking in foreign language) (sighs) Oh yeah, that was a breakfast
of champions in Tabriz. (speaking in foreign language) (sighs) (upbeat music) Amazing man. Easy man, such a huge heart. (speaking in foreign language) That was, what a start to this grand tour of the Grand Bazaar. (speaking in foreign language) (upbeat music) It's now I think a little after 10AM after we finished breakfast. Wow! The bazaar is like totally open now. When we came first, only a few
shops were starting to open, but now it's fully open. You can see people just
filling the lane, the shops, and we're in the clothing
section right now. (acoustic music) One of the things that's so
amazing about the Grand Bazaar is that it's a living
Museum of History and trade. And so you'll find everything here, but it's also a part of the community. A part of the city is based upon. It's not even an alley, it's a hall. It's the rug, Persian carpet Hall. And so this is where the
best carpets are traded. And carpets are such a hugely
important part of the culture with so much meaning and
symbolism in every design, handmade Persian carpets, and
this hall is just spectacular with a natural light
coming in the sunroofs. The domes, what an impressive display of architecture and history. (acoustic music) And we're gonna continue
walking around the market, but this, it's just straight
a scene out of history. Beautiful architecture,
trade still happening, people sitting around
drinking tea, and everything is separated into sub bazaars. And also by the way, the
Grand Bazaar of Tabriz, it's a UNESCO World
Heritage Site recognized, significance for its
importance throughout history. And one more quick fact is
that Marco Polo even visited the Grand Bazaar in Tabriz
during the Silk Road trade route. (acoustic music) (speaking in foreign language) Wow! And then pass through a door and immediately in another
section of the bazaar. We went from the carpets, all of a sudden you can smell the spices. (upbeat music) (speaking in foreign language) - [Woman] The name is chorokme. - Chorokme, and this is a
very famous sweet of Tabriz, which he was just offering us. Wow! - [Man] The name is boslo. Oh, it's like sticky jelly (mumbles). (upbeat music) - That's the saffron, Persian saffron. (gasps) - Oh wow, yeah. Now that, I've never smelled
an aroma of saffron like that. Look at that color even,
it's not even orange at all. It's red, it's crimson. - Yeah, it's mixed with
water an then it's getting-- - [Mark] So that's like
the top quality of saffron. - It's top quality. (speaking in foreign language) (upbeat music) - Okay, and in this section of the market, we are stopping at 150 year
old restaurant breakfast place. I know they have honey
and cream, I believe. (speaking in foreign language) Yap into this ancient cafe
and you're immediately greeted by just stacks and shelves up honey. And so they specialize in honey here. (upbeat music) (speaking in foreign language) We're just sandwiched in here. It's so tight and warm. I love this environment and atmosphere. So mainly people come here
to eat honey and kaimak, with bread and honey's
so sticky so sugary, they have honeycomb. Kaimak is the, I'm not totally sure what the English name is,
but it's like the cream of the cream-- - [Mr. Taster] Over the milk. - Over the milk. That rises over the milk. So it's like buttery but not butter. It's just like heavy cream. Delicious, unbelievable cream. (upbeat music) What's the name (mumbles), duk. - [Mr. Taster] This is duk. - Duk?
- Duk. - Duk.
- Yes, that's it. - Okay, I'm starting to realize
the importance of this too, as it's available everywhere, right? - [Mr. Taster] Everywhere, yeah. - And you drink it with almost everything. This is what we just had. That one's amazing. Like the butter milk, butteriness of it. The sourness and the carbonation, and they just have like an
entire trough of it here. (gasps) Wow! That is zingy your tongue. Oh, he is serving us the entire honeycomb. It clouded and not much seating so I'm gonna sit down with uncle here. (speaking in foreign language) Thailand, yeah. We've got the honey, we've
got hot milk, we've got bread, and this one is the... What is it called again? - [Mr. Taster] Sashia.
- Sashia which is the cream. (speaking in foreign language) Take some of the bread. Oh, the entire honey comb makes it again. And you can see the
waxiness of the honey too. - Yeah, and now you can taste it. - Okay. So you got that fresh,
unbelievable honey with that. Look at how creamy that is. Into the bread. Okay, my first bite. Wow! That's unbelievable. That creaminess was the sweetness of like a creamy neutralness with the
sweet waxiness of that honey. That combination with the
fluffy bread, that tastes like whipped cream, but more
condensed and so much better. (speaking in foreign language) You can kind of mash that
honey into the cream again. (speaking in foreign language) Wow, that is spectacular. Finally is the hot milk. Oh yeah, let's just straight
up hot milk but like so fresh. Such good quality. (gasps) It's so scorching hot. What a combination? What a sweet, creamy combination? (upbeat music) Stepped outside open air
section, just the sprawling kinda like flea market section. There's everything you can imagine here, from household appliances and
everyday necessities to foods. An entire city within a city. (upbeat music) One of the most common
street foods in Tabriz is, okay, the exact translation
is potato and egg. He has this pan full of seeming
potatoes and boiled eggs. And what he does, his
technique is amazing. He takes an egg, he deshells,
it puts it into bread, and then he takes the
potato out of the steamer, he puts it into the middle of the bread. And to smash the potato, he
just like folds over the bread and just smashes it with his palm, everything mixes together,
the egg, the potato, he adds on some pickles, some salt, and then the key seasoning is dried mint and immediately as he sprinkles
that on you can smell that. And what a setting? Standing in the steam of
the potatoes and eggs, and he rolls that up. That just like hardy warming. That's probably one of the most popular street foods in Tabriz. (speaking in foreign language) All the mint. (laughs) - The pickles. - [Mark] The pickles is
a nice touch actually. - It's the big year for
me, the smaller for you. No, I'm jocking.
(laughing) - [Mark] Yes. - For you.
- No. I forgot, he had one key
ingredient that I forgot he added is fresh butter. Oh the pickles in there,
and the dried mint. The simplicity of it, the
starchiness, the carbohydrate rich the potato the egg just
provides that protein. The mint provides just enough flavor, the acidity and the crunch of the pickle. That's just like simple hardy. I mean it's a little bit
plain but it's so warming. It's so good. (upbeat music) A little chili on here
would make it perfect. (upbeat music) (speaking in foreign language) This bazaar is just absolutely amazing. It's like taking a step
back in history and time. I am loving it, and we're just
entering back now into the, well, I mean it's all the
bazaar, but we're entering back again into the covered section. (acoustic music) (speaking in foreign language) Just stepping into a tea
shop, an Iranian tea shop. This is about Persian tea. And just step in here the aroma
of the tea is just filling this entire little room, little space. (acoustic music) - The ideal fat.
- [Mark] Awesome. - Yeah, fat.
- [Mark] Thank you. Sheep fat?
- We put, yeah, sheep fat. - [Mark] Wow!
- In Iran, it's very popular. - [Mark] Awesome. - We know that it's not
very good for the health but we use. - [Mark] It tastes very good though. - Of course.
- It tastes very good. So just thank you very
much, nice to meet you. - You're welcome, have a nice time. - Just a few hunks of fat here. Okay, let's continue. I love this place. Wait and say that again,
this is the paneer. - This is the paneer from likma. And it's one of the best
cheese in the world. Trust me.
(laughing) - Thank you. Quick taste of a paneer. The complexity of sheep
flavor in that, wow! The sourness, the saltiness, the richness. Yeah, that's incredible. - [Mr. Taster] Yeah.
(upbeat music) - What's also incredible
is the mix of modern and history all within the bazaar. And so you'll come across toy shops, you'll come across electronics shops, and it literally is just
like a never ending network of lanes and stalls, and just,
if you don't know your way around here you will just
go around in circles, and probably never find an exit. This is that type of place. - Oh, be careful. (speaking in foreign language) - They told us to come down
this ancient passage way to see what's down here. Wow, that's a steep step. Oh, okay. It just opens up into a warehouse. This is where they're
dying fabric and the thread used for the Persian rugs. (upbeat music) And now emerging back out... (banging) into the lanes of the bazaar. (upbeat music) We're just quickly stepping outside to the main Friday Mosque of Tabriz. (dramatic music) (speaking in foreign language) You can see the whole roofing structure is just like the bazaar. The entire floor space is
covered in Persian rugs, and just peacefulness, the colors. Dates back to the 11th century. (speaking in foreign language) And we happened to be
here right at the time at the call to prayer. I'm just walking to the
front of the mosque now, but these Persian carpets and part of it, every part of the symmetry. Oh, nice lights. Has a meaning, has a purpose. Now we're at the front. (speaking in foreign language) Back to the lanes of the bazaar. A fork in the road, choose your direction. Oh, we're in the fruit bazaar now. Thank you. (speaking in foreign language) He gave me a pomegranate. And this is one that you can
feel the squishiness of it. This is the one that's a natural juicebox, you just bite a little (mumbles). (upbeat music) (gasps) (laughs) Truly, it's a never ending just
network of lands and alleys. This bazaar is incredible. Oh, here's something we gotta try. (upbeat music) This is a type of sugar beet, right? - Yeah, sugar beet. - And they look like massive potatoes or massive sweet potatoes,
but they're just huge like cone shaped. He has them on like steaks
on the pan, boiling away, a whole pan boiling away. When you order one, he takes one, he slices it up on your plate. He adds some of the juice,
some of that sauce onto it. I think it's just completely plain simple, all about the sugar beets
and then slices that up. But just the whole scene
here is impressive. The steam rising. He even has bleacher seats over there. Oh, that's cool.
(laughing) (speaking in foreign language) Oh, it's hot. Yeah, that is hot and steaming, okay. It doesn't look red, it doesn't
look like a beat at all, but it tastes exactly like a beat. This is so unbelievably cool. It's so sweet and juicy. And the texture, rather
than the normal red beets, the texture is more soft, right? More soft and silky. - That's sugar. - So sugary, yeah?
- Yeah. - It's so sweet. And that's all natural sugar? - [Mr. Taster] No sugar at all. - [Mark] No sugar at
all, that's all natural. - [Mr. Taster] Yeah. - And it literally
tastes like it's gushing with sugar juice. Gushing but surreal. - Yeah. - It's that sweet. (speaking in foreign language) (motorcycle engine roaring) Just the aroma, that's straight up syrup steam. Natural. It's so cool. Just the scene, the simplicity of it. And just like the oozing
bubbling sugar just erupting out of each beat. Hello (mumbles). I can come to a intersection,
four ways to go, never know quite which way to choose 'cause it all looks the same and just. I think it's this way. Probably that way. (upbeat music) Oh, this is the restaurant
that we were eating at. Awesome. And it's time for lunch. (upbeat music) Got into the (mumbles) restaurant. Hello. (speaking in foreign language) Oh men, it smells good in here. Like meatiness, the rice. (crumpling) Hot rice in the drum barrel. So fragrant with a little
block of butter per plate. (dramatic music) (banging) (crumpling) What a kebab? That's the filet beef, right? It is beef, filet kebab. He sliced it into pieces,
put it onto the metal skewer, a handful of onions and
then just like pounded it into the meat with his
palm, with his hands. That is a beautiful skewer of meat, wow. (acoustic music) (banging) (crumpling) Kebab kubide, that is the mincemeat kebab. That is insane skills. (acoustic music) Wow! As soon as the kebabs come
off that spreading right now, off that flaming fire, they go into a pan. Oh, wow! All ready into a pan
where the juice collects. That's just straight meat
juice and fat hissing away. Oh man, the meat juices
are out of control. (speaking in foreign language) (crackling) And just like the pictures
around the entire room. (speaking in foreign language) - 120 years. - Family restaurant for 120 years. - Yeah. - Generation after generation. - [Mr. Taster] Exactly. - It makes so much history, culinary history in this restaurant. (upbeat music) Oh man. Sitting in here, cozy
seating, rubbing shoulders, tight spaces, but this is
the amazing environment. I'm ready to eat. I can't wait for lunch. The soup is to begin
your meal with, right? - [Mr. Taster] Yeah. - The soup is very famous here. It looks like barley and barberries. - Yeah, and barberries on top. It's got carrot in it. It should have chicken as well. It's like chicken soup. - And everybody who comes here
starts with the soup, right? - Yeah. Normally, you start with the soup. And potato, I can see potatoes there. - Tabriz, barley soup. - Yeah.
- Oh, men. Oh, the tomato in it, right?
- Yeah. - The tardiness of the
tomato, that's what makes it. The sourness of those barberries. And then just kind of
like the gummy barley. Yeah, I'm gonna squeeze in a
little bit of the line next up, make it even more sour. - [Mr. Taster] Sour. - And the carrots are so soft, they just disintegrate in your mouth. With that extra squeeze of
lime, that's an extra dimension of sourness, that's why I love it. (upbeat music) That's just two full plates of butter. Wow, that's a lot of butter. (laughs) Hot fresh steamed rice. (speaking in foreign language) Now, that is a rice technique. You take a raw yolk, put
it onto the hot rice. All the richness, the
fragrance, the aroma, the aroma therapy of that. (speaking in foreign language) And that's one of the greatest moves ever. He takes fresh kebabs right off the grill, bring them to your plate,
and literally like worms just like sizzling hot with his fingers. Just pulls it off the skewer,
onto your bed of rice. And you can hear it hissing in that butter and yolk and rice. Wow, that's an amazing move. - [Mr. Taster] Next, you take the tomato. - The next step is that, Hamid put tomato, mashed that up into the rice
with the butter with an egg, then sprinkled on sumac,
and then finally take all of that together in one spoon. - Ready?
- I cannot wait. (laughs) Oh, wow! What a combination? The richness of the rice,
but at the same time it's so like fluffy and light. - Yeah. And the water coming,
melting in the rice, and wow! - The butter melting, the meat
melting, the kebab melting-- - [Mr. Taster] And the egg. (laughs) - The yolk, yeah.
- Yeah. (laughing) - This is other next level now on my plate with a kebab juice, with
the tomato with the chili. Mash up the tomato, mix it with the rice. I'm gonna mash up that chili in there too. Stir that around. - [Mr. Taster] Take the skin off. - Oh, take the skin off the tomato? - [Mr. Taster] Yeah.
- Okay. - [Mr. Taster] Do you have the sumac? - Oh yeah, no sumac yet. Thank you. Sumac, awesome. Okay, take a piece of the
kebab on top of that mixture, scoop in with everything. Oh, look at that bite, look
at the cross section of that. (laughing) Next a bite? - Yeah, cheers. (laughs) - With the juice. - [Mr. Taster] The juice if the key. - And with the green pepper. That combination of textures
is just blowing my mouth away. Wow, thank you. This one if the filet, right?
- Yeah. - With the onions that he patted into it. - (mumbles) The kebab. - Kebab filet next. I'll put the green chili on top. Yes. Chili vibe. (laughing) That butter, and the yolk,
that filet is so tender. (laughs) The pepper with the... - I'm just sweating. (laughs) - What a bite? - It's just crazy, it was good, so good. - Awesome, right?
- So good. I loved it. Absolutely, loved it. - It's just like world class kebab. - This is the most famous
restaurant in Tabriz. - Again, chase that with, woo! Got it. Chase, that was with onion. And the combination. And one of the key things is
that the rice has to be hot. It has to be freshly
steamed, has to be served hot so the butter melts so
the egg slightly cooks, and hooks again to the
rice, and then with that hot fresh kebab, it's insane. (upbeat music) A little bit of sumac on top. Oh, yes. Okay, that is the perfect bite, if you can get it to your mouth. It's like game over. The game over kebab. (upbeat music) (speaking in foreign language) Thank you. (speaking in foreign language) What a lunch? What a place? That is a must eat
restaurant and kebab style when you're in Tabriz. From here we're continuing
on to one more restaurant that's gonna wrap up
this ultimate eating tour of the Grand Bazaar of Tabriz. (acoustic music) And the final restaurant
that we're going to, actually this is a very nice restaurant. Still within the bazaar stepping in here. It's like a cavern, well decorated, and we're here to eat
a type of like cafta. A sofa seating. (acoustic music) (speaking in foreign language) - Yagot, with the sashear. - [Mark] Wow! - Yeah. (acoustic music) That oven is amazing, filled
with little small stones. I've never seen an oven like that. And so, they bake the bread in there, they cook dishes in there. And when he pulls out that long bread he actually has to hang
it and then pull off some of the little stones that have stuck. But that gives it that
texture too and that heat. (upbeat music) (speaking in foreign language) So they assembled all the
different sheet dishes, the cafta, we're having the
dolma, we're having also the oberstein stew, and then
one more dish, it's like a lamb piece shank and they
surround it by vegetables. And the move that he makes
is he takes a saucer, he fills it with some
like flammable liquid, puts another bowl with some of
the fat juices from the lamb. lights that on fire. So that's genius, so it doesn't
stick, so it doesn't harden, so it remains melted and
liquid for you as you eat it. (acoustic music) (speaking in foreign language) Pulled out the bones from the lamb. That is so tender baked. Baked in the hot stone oven for 11 hours. Just using folk tender,
you don't need any knives. The bones are so clean. You pulled that up, okay. And that's like the
chard crust around there. - Yeah.
- Wow! That's like the caramelized
crust that we did in the first bite. (speaking in foreign language) So next up for the tabreezy cufta. It's this big meatball stuffed with, you can see the barberries on top. It's within a soupy sauce. And then, Hamid broke it
open, and there's a peach. Is it like a dry peach on the inside? And there's rice in it too or it depends? - Yeah, rice and meat. (speaking in foreign language) Lentils, saffrons, egg-- - Lentils, rice, saffron,
egg, and peach in there. - Yeah. - Wow, what a dish?
- For you. - Thank you. The peach? - The peach is there. - Sure, but (mumbles). - Be careful about that. - Okay. It's so like crumbly soft. And I like the little shower
bits of the barberries, and the peach. It's also so soft and so
juicy because it's cooked in that soupy sauce and
with that bread tomato. Okay. And then you can follow
that with some of the herbs. This is a whole backup of herbs
from green onions to basil to mint to parsley in there. For the dolma, hopped in what
looks like caramelized onions, crispy onions and barberries. These are like, they're
not like circular shape but more almost like
little square pouches. - So I can see rice in there. - [Mark] Oh, there's rice. - Meat, minced meat, some
vegetable, and lentils here. Grape leaf. - Yeah, wrapped in grape leaf, all right. - Cheers. - The texture of lentils
you feel the showerness of the grape leaf, the barberries. - It's good.
(laughs) - Really good. (upbeat music) And this is the next final
dish that we got here is the eggplant stew. And again you kind of mix
and mash it into the rice, the saffron rice with some of the Lamb. - I gotta give it to you. - Okay.
(laughing) Yes, okay. (laughs)
- Awesome. - Wild up, eggplant, albergeon just melts with kind of like a tart tomatolly flavor but with the texture of that meat. With the lamb, again, the soft
and silky fluffy iteration. - [Mr. Taster] Tastes amazing. - [Mark] Yeah, it tastes amazing. - With the lamb. - It's like pure comfort food. - [Mr. Taster] So what I'm
gonna do, I gonna take the camit and put sashia year on top. You're ready? - Wow! (laughing) The richness of that, and
then like the sour creaminess. (laughing) - Like. - That is a--
- Welcome to heaven. (laughing) (upbeat music) - And then finally desert time. This one is apricots. Dried apricot with walnut,
in the center we got tea. All right. (laughing) Slipping out a little folk. Wow, yeah, that is sweet but really good. It's like cinnamon tea. - Mm-hmm. - That is a really good mix. Look at that. That is a desert I've
never seen it before. - It's like my face, look at that. - A circle.
(laughing) It's a circle, it's kinda heavy. (slow music) Wow! All the saffron. - It tastes of saffron. - A dense donut just crumbles
with syrup and saffron. Really saffrony. That is sweet. But it is very good. - Nice. The last taste in Tabriz. - Okay, the last taste in Tabriz, okay. Well, yeah that's like a sticky syrup. And this is like a a jam of beet, ginger. - Black carrots.
- Black carrot. - Olenjun. - Olenjun, which is a local vegetable. - Local vegetable, yeah. And sugar beets. - And sugar beets.
- Yeah. - Awesome. - Cheers. - Wow! - And dates. - Oh yeah, and dates. Wow, that is sweet. You immediately need to follow with tea. Very sweet, but very rich and-- - I gotta say goodbye? I'm near explosion. (laughing)
I had too much. - I'm gonna lean back on the sofa now. (laughing) Oh, that was a good. That was a good amount of food. - Good.
- Amazing. (mumbles) Yes, thank you Mr. Taster. (acoustic music) So that's gonna be it. That's gonna wrap up this tour
of the Grand Bazaar in Tabriz and I wanna say a huge
thank you to Mr. Taster and Gasser Seterer for
arranging everything on my tour to Iran. It's been an incredible trip. And all the people that
we've met along the way. And if you haven't already
watched this entire series, the other videos in
this Iran video be sure to check them out. I'll have the link in the description box. Big thank you again for watching. Goodbye from Tabriz, Iran, and I'll see you on the next video.
Imagine going to Tabriz and calling our rugs Persian
so weird that there is no mention of the fact that Tabriz is distinct from iran-proper.
Even the youtube comments dont have a single mention of "azer"
Not being political but its a big part of tabrizi identity. Everyone in the video but the main 2 speaking azeri
What's up with the bubble-wrap looking lavash-type bread? Never seen such a thing. Anyone know more about it? Is it a speciality from the place or the shop etc? How do they make it?
Kədi yerlərə getdi