- [Trevor] Alright, check it out guys, it's Trevor James,
hanging out with my buddy Peyman.
You can check out his awesome YouTube channel
in the description below,
and right now we are off the coast of Abu Dhabi
in this traditional pearl diving boat.
What's the plan today?
- [Peyman] So the plan is to do a pearl diving adventure,
like what they did fifty, sixty years ago,
and hopefully find some pearls for me and you,
and then also do some fishing, cook some fish
and just enjoy the food on the boat.
- [Trevor] Today's video is a super special occasion,
so make sure to watch all the way until the end,
'cause not only are we going pearl diving,
and eating some incredible food on this traditional boat
off the coast of Abu Dhabi,
we're going for a second round
of extreme seafood dinner delight too,
right under the one and only Burj Khalifa,
tallest building in the world.
But first up we're meeting with Major Ali, boat captain.
(speaks foreign language)
Nice to meet you.
Thank you.
- So this is really good huh?
- This is amazing and it's so nice to meet with Major Ali,
and he's going to show us the pearl diving,
and we're going to cook up some fish too, right?
- Absolutely, so you know these boats historically
they'd go out for days, weeks, sometimes months,
so it was self sustaining.
You had to go for a landing, you have to fish,
and then you have to cook and eat.
Oh, he did the start to sing the traditional song.
- [Trevor] Oh cool.
- (singing in foreign language)
- [Trevor] Are they singing for good luck?
- Yep, for good luck and also to make them more happy.
- More happy, to raise the spirit.
- Yeah, yeah.
If you hear what he's saying,
always you know gonna kin with God.
- With God?
- Yeah, he say you know, (speaks foreign language)
Which, God make it easier for us.
Also they are sing to the bird, because the bird crossing,
they said God do you give the bird food?
Please God give us same like a bird did.
- Like a bear?
- [Peyman] Like the bird.
- Like a, like a bird?
Like a bird, so give us the same happiness
and amount of food, and luck.
So here we go guys, we're gonna test the ground.
Whether it's suitable.
Six meter.
Is it good or no?
- [Peyman] See that?
So they had a little bit of mud on it.
- [Trevor] Yeah.
- [Peyman] So he liked it, the first one
had a lot of mud on it,
so he's like we can go a little bit further.
He went literally what, a few meters further?
- [Trevor] Yeah.
- [Peyman] And he likes this area.
- [Trevor] Good.
- [Peyman] So it looks like they're about to slow down,
stop and anchor.
- [Trevor] And now we're anchoring down guys.
We're gonna go pearl diving.
Cool.
- Okay.
- [Trevor] Okay.
And this is it.
We're gonna watch how the pearl diving is done.
So hopefully we'll get some pearls
and then have a seafood lunch.
Whoa.
He's going in.
We're going.
Yeah.
He's going down now.
Oh.
Whoa, he's got some pearls.
- We might be lucky.
- Yeah.
Oh.
- [Peyman] Looks like small ones.
- [Trevor] Ah, so we got pearls here.
- [Peyman] Wow I expected them to be bigger than this.
- When they are doing diving you don't open,
because it is a bad luck.
- [Trevor] Oh it's bad luck.
- Yeah, you wait until they finish.
- Wait until the end.
- Yeah, after you open it.
- [Trevor] And the pearls are here.
- [Peyman] It's time to open the pearls
and see how lucky we are. - [Trevor] Time to open up.
Yeah.
They're gonna open the pearls now.
No.
Nothing there.
Oh.
(cheering)
There it is.
Look at that.
- [Peyman] Whoa, got one pearl.
- [Trevor] Beautiful.
That is beautiful.
- [Peyman] That's amazing.
- [Trevor] Nice pearl.
(cheering)
And after opening up a couple more lucky pearls,
it was time to feast.
Wow.
We are off the coast of Abu Dhabi, on a
pearl fishing boat.
That is crazy.
Ah the food is ready.
So that's mechbous.
- [Peyman] Yes.
- [Trevor] Traditionally mechbous.
- [Peyman] Yeah.
You have an appetite Trevor?
- [Trevor] Yeah I can't wait to try that.
- [Peyman] So the way you do this is,
you fry the fish in the pan with a lot of spices.
- [Trevor] Wow that rice smells fantastic.
- [Peyman] Yeah, and then you basically take out the fish
from the oil, the oil already has a lot of spices in it,
and then you add more spices and you cook the rice
in that oil.
- [Trevor] Whoa.
- [Peyman] Then you put the fish back on top of it.
- [Trevor] Oh, is that the dried lemon in there?
It smells citrusy.
- [Peyman] Absolutely.
- [Trevor] You can smell all the herbs, all the leaves.
That herbal rich, oh look how soft that rice looks.
- [Peyman] Yeah, and you got those curry leaves over there.
You got chili.
- [Trevor] It also smells a little sweet.
- [Peyman] Yeah.
You got some garlic over there,
so you got saffron, you got tumeric,
you got coriander - [Trevor] Oh yeah.
- [Peyman] Garlic, onion - [Trevor] That's what
- [Peyman] Tomato paste, - [Trevor] it's about.
- [Peyman] It's got saffron,
I mean there's so much in there.
You got black pepper.
See that?
- [Trevor] Yeah. - [Peyman] There's little round
peppercorns in there. - [Trevor] Local mechbous.
- [Peyman] Local mechbous.
- [Trevor] Right on the boat here.
- [Man] See this one?
We fight for this really at the end.
- [Trevor] Oh you fight for the bottom, the sticky bit.
Oh yeah.
- [Man] We call it (speaks foreign language)
- [Trevor] Yeah, the crispy bit.
- [Peyman] And as you can tell, the rice is also very soft,
it's very similar to like a paella.
- Oh yeah it looks, yes.
Let's go in for it.
So we've got the mechbous here
and you just use your hand right?
- Yeah, yeah, so they gave us some spoons like we're gonna.
- [Trevor] And we can take some of that fish.
What type of fish is this?
- [Man] It's Indian Mackerel.
- [Trevor] Indian Mackerel and you can just take a chunk.
Oh it's so hot.
- [Peyman] Oh and they gave you the tail side of it as well.
- [Trevor] Oh yeah.
Oh yeah.
Get some of that Indian Mackerel and some of that mechbous.
Wow.
- [Man] Yeah?
- Oh yeah.
Wow that is mechbous.
It is just incredibly powerful and fragrant.
You can taste the citrusy from that lemon.
Full of spices, sweet as well
I think from a bit of onion and the.
- The sweetness probably is coming from the onion,
probably caramelized.
- Yeah.
- And became a little sweet.
- [Man] Try to do same in America you think?
- [Trevor] Oh. - [Peyman] Oh Yeah.
- Squeeze it into a ball.
Oh okay.
- Let's try that.
- [Trevor] Squeeze into a little mound of rice there.
That's the way to do it, look at that.
- Yeah.
- You can have some dates with is as well.
Oh yeah, look at that.
Those look like premium extra soft dates.
Let's try that.
Oh.
It just melts in your mouth.
Like honey.
This was honestly one of the coolest experiences
off the coast of Abu Dhabi,
and after finishing up with our amazing meal,
we said thanks to Major Ali
and made our way back to Dubai
for a full on seafood feast for dinner.
Wow, and now check this out.
This is the Burj Khalifa right here right?
- That's it, the tallest building in the world.
- Tallest building in the world
and we're going for a seafood feast just right over here.
- Yeah.
- Let's got check it out.
- So this is probably the best seafood restaurant
with a view.
- Wow look at that.
That is just amazing, it's so tall.
It's grand.
- Yeah, you know I always say,
really every time I look at it I'm like it's more beautiful,
every single time, seriously like a work of art.
- [Trevor] It's stunning.
- This is it, it's called Sammach,
and sammach means the fishermen.
- Hi.
- Hi, how are you doing?
Yes, please. - [Trevor] Thank you.
Oh look at this.
- SO the style of restaurant that it is is basically this.
You've got
all types of fish and seafood - Oh look at this,
giant lobster. - And everything on this.
- [Trevor] So much seafood.
- [Peyman] Yeah, so you got your, look at this,
these are like one type of jumbo prawns.
- [Trevor] Jumbo prawns.
- [Peyman] Those are huge, and of course you've got
your muscles.
- [Trevor] Amazing.
- [Peyman] You got everything crab.
- [Trevor] Crabs, hi.
- Hi I'm (speaks in foreign language)
- [Peyman] You've got different crabs.
- How's everything going?
- Thank you good.
- Very good.
- [Trevor] Oh and all these nice fish.
- [Peyman] So
all sorts of different. - [Trevor] Pawnfrites,
snapper.
- [Peyman] And all of these are indigenous to the gulf
over here, so you see it in the names.
Haloayoo, Sherry, and these are all local types of fish.
- [Trevor] Local fish.
- Local fish, absolutely. - Amazing.
And then what about down here?
- So you got this one, your lady fingers.
So they deep fry this with batter it's super nice.
- [Trevor] Beautiful.
- And then you've got, of course look at that squid,
look at that shine on that squid.
And then this one is called Sultan in Brahim,
again it's local to this area.
They just like put some slices on it and then deep fry it.
Really Nice. - Cool.
So why don't we get some local fish,
and maybe something nice, like a big lobster.
- Okay.
- [Trevor] Look at the size of that.
I think we should get a couple.
- [Peyman] Yeah?
- [Trevor] Yeah.
- [Peyman] Okay, we take that to the chef.
- [Trevor] Wow, so this is the snapper.
- Yeah, it's the best fish we have, for the grill.
- [Trevor] From Dubai?
- From Dubai yeah.
Local fish.
- [Trevor] Local fish.
- So the way they would do that is
they would slice it in half.
- And cook for you on this grill, butterfly.
Another this I can do for you, fry it, without bun.
Flip it (mumbles)
- Okay.
- Fantastic.
- So we can have both?
- Yeah.
- Okay.
Oh yeh, we've got some delicious fish coming today,
in Dubai, overlooking the Burj Khalifa.
- Snapper.
- Snapper and?
- (mumbles)
- And it's all here.
Oh ho ho.
- Look at that.
- We are having seafood of your dreams.
- [Peyman] Oh that is beautiful.
- [Man] Grill.
- Grill, red snapper grill.
- Red snapper.
- Oh wow, look at all this food.
- Alright, so let's start with the main dish,
which is. - [Trevor] Look at the color.
- [Peyman] That's beautiful.
So red snapper,
spiced,
so you can see that orange color on top.
And in butterfly cut, grilled.
- [Trevor] And then look at this here.
So these are the black crabs right?
- [Peyman] Black crabs yeah.
- [Trevor] And he said this was in the
provencal sauce right?
- [Peyman] Correct, that's it.
SO that is the homul fish, the garopa,
and they took out all the bones,
they made it into filets.
It looks like they battered it and then they deep fried it.
- And I'm just loving it, we're right looking out over
the Burj Khalifa and this is the real joy right here.
This is the meaning of life right here.
- Oh wow.
- Look at those beauties.
- [Peyman] It's jumbo prawns.
- [Trevor] Jumbo prawns, we got six jumbo prawns.
Look at the flesh.
So this is also the provencal sauce?
- [Peyman] It is, so the provencal has lemon,
butter, garlic,
a little bit of coriander, salt, pepper, and that's it.
- That is beautiful, we got so much food.
And then we got a couple appetizers here.
Oh and.
- Oh yeah, yeah, let's not forget this,
so this is the appetizer that we're gonna have,
lady fingers.
- [Trevor] Fried lady fingers.
- [Peyman] There you go.
- And you can just pull the spine out and eat it right?
- Yeah.
- And the head, you can eat the head.
- So a lot of people eat the head as well, you eat it whole.
You just throw away the spine and the tail.
- [Trevor] Let's go in for some of these jumbo prawns here.
(laughing)
- Whoa, it's got so much juice.
- Oh man this is amazing here in Dubai.
Oh.
Look at the flesh.
Just look at the size of that flesh.
- Look at that.
- You can just, oh, bite right into that.
So this is cooked with a?
- A lemon, butter, garlic, coriander,
salt, and pepper sauce.
- [Trevor] Oh, unbelievable on the grill.
- [Peyman] On the grill.
- [Trevor] Let's go in for it.
- [Peyman] Let's do it.
(humming in appreciation)
- Oh wow.
That is so good.
- So yum.
- Yum.
- [Trevor] That is so big
and the amount of flesh on there is out of this world.
There is so much flesh and we got six jumbo prawns.
It's smoky, you can taste a little bit of citrus in there.
- [Peyman] Yeah.
- But it's mainly just buttery, smoky,
and full of that ultra springy and juicy flesh.
Let's get a claw.
This is the ultimate setting for seafood.
Oh.
- That sauce.
- That provencal sauce.
It's fragrant, you can taste tomato,
and it's also a little sour.
- Yeah, yeah I think there's a lot of lemon in there
for sure.
- Wow.
So we should try this red snapper next.
Oh that flesh is so hot.
- [Peyman] Look at that.
- Oh and you don't see any bones in there.
That flesh is so soft, full of juice,
it's actually just bursting with juice.
It's perfectly cooked, it's not dry,
and the flesh just melts in your mouth.
Slightly smoky and it's just lightly spiced.
You can really tell the flesh, the meat,
does all the talking.
What an amazing day, Peyman, truly.
- Oh my pleasure.
- Breathtaking city.
You guys got to check out Peyman's YouTube channel
in the description and pin comment below.
I can't believe how beautiful this city truly is.
- Look somebody told me
if you want people to fall in love with Dubai
bring them to see the Burj Khalifa,
and wow look at that.
- Incredible, thanks so much guys.