- Check it out, guys,
it's Trevor James hanging out with my good buddy Peyman.
We are in old Dubai and today we're going
for a full on lunch experience.
- [Peyman] It's gonna be amazing.
It is a locally owned restaurant
and all they do is every type of seafood,
it's gonna be beautiful.
- Awesome. Let's go check it out, guys.
- [Trevor] Look at these alleyways in old Dubai.
It's just beautiful.
- Look at this. I mean these trees, these must be like,
I don't know, decades old.
They never get rid of these
and they've just grown into the houses.
- [Trevor] Beautiful.
- Beautiful.
- [Trevor] And this is like an old, traditional,
Emirati-style racing boat,
- Emi racing boat, yeah.
- [Trevor] You excited for lunch thing?
- Yeah.
- Let's go have a full on Emirati (Peyman laughs)
seafood meal. Let's go!
- Let's go.
- [Trevor] And we're just driving, making our way there.
Look, these are all dates.
- [Peyman] All date trees, so this is a farm
that somebody owns and there might be like
just, you know, 3, 400 date trees right here.
- [Trevor] Wow. This is the Date Capital here, right?
- We're gonna have some good food
and we're just driving way out into the outskirts here.
- Alqbabh. (car door slams)
- This is it.
- The crab. This is awesome.
- Look at this. - Oh yeah!
- We're full on local joint here, way outside of Dubai.
Oh, you can smell. You can smell the seafood, yeah!
- You can smell the fish already, right?
We're wearing masks, but you can still smell it.
- Yeah.
- So, come on in. - Check it out.
Okay. Thanks, Peyman.
Okay. And we just got invited into the kitchen,
- All right. - Let's go take a look.
- (speaking in foreign language)
- Trevor and Yenting. - How are you?
- Mr. Rashiddi, the owner of the place.
- [Trevor] Mr. Rashiddi. Oh, nice to meet you.
- Nice to meet you, too.
- The magician behind the great restaurant.
- [Trevor] Wow! Amazing! So amazing here.
- Thank you, thank you.
- [Trevor] Thank you, Mr. Rashiddi.
Wow! So what do we got here?
- [Cook] This one? Calamari.
- [Trevor] Calamari? - [Cook] Yes.
- [Trevor] Oh, it looks delicious.
Oh, and so many seafood plates.
- [Cook] This one is salt. This one is salty fish.
- [Trevor] Oh, salted fish. Oh!
- [Cook] Egg fish, egg.
- [Trevor] This is fish egg,
- [Cook] Yes, prawns, tripe - [Trevor] Oh!
- [Cook] Calamari. Mahmoor.
- [Trevor] Oh, and what's this?
- [Cook] King fish. - [Trevor] King fish?
- [Cook] Yes. - [Trevor] Oh!
And that's the seafood soup?
- [Cook] Yes. - [Trevor] Wow.
- With white rice.
- [Trevor] This is all white rice.
This is for the base of the seafood platter.
- [Peyman] Absolutely. Look at that. Look at that.
- [Trevor] Oh, wow there it is. Look at it.
- [Peyman] Whoa! Look at it, you got some bay leaf
in there as well.
- [Trevor] Oh, yeah! Bay leaves.
- [Peyman] You got some cinnamon sticks in there also.
- [Trevor] Oh, super fragrant!
- [Peyman] Yeah, right there!
- [Trevor] Oh, this is all the mash boots?
- [Cook] Mahmour.
- [Trevor] Mahmour. What's mahmour?
- [Peyman] Ohhh! - [Cook] Mahmour, fish.
- [Trevor] Oh, mahmour, fish.
Oh my goodness.
- [Mr. Rashiddi] This one, King fish majboos
- [Trevor] King fish majboos.
- [Peyman] King fish majboos.
- [Trevor] So different varieties of Emirates, majboos.
- [Peyman] So it's basically the juices
of those fishes, right?
The rice is cooked in it.
- [Trevor] The juice of the fish?
- [Peyman] Yeah, Ohh! (laughs)
This is it! This is it!
- [Trevor] This is amazing.
So this is a plain majboos? - [Cook] Yeah.
- [Trevor] Regular? - [Cook] Yes. Plain majboos.
- [Trevor] Wow! - [Peyman] Wow!
- [Cook] This is tuna majboos.
- [Trevor] Oh! Tuna majboos. - [Peyman] Tuna majboos. Wooh!
- [Trevor] There's like five varieties of fish majboos,
- [Peyman] Yeah. - [Trevor] Tuna,
so the tuna juices are cooked with the rice.
- [Cook] Yeah.
- You can see the spices, too. The bayleafs, the tomato,
- [Peyman] Amazing.
- [Cook] Capsicum. - [Trevor] Capsicum.
- [Peyman] Wow!
- [Trevor] Oh! And this is the grill.
- [Peyman] So, look at that!
- [Trevor] The Emirati fish grill.
- [Mr. Rashidi] This one's name is Kebab.
- [Trevor] Kebab. Oh, this is your specialty. Wow!
- [Peyman] Just wrapped up like that.
And it just kind of oils up and there's like,
it's very juicy, the fish. Very meaty.
- [Trevor] Wow.
- [Peyman] That's just the whole fish in there, by the way.
- [Trevor] Oh. Oh, It's like a salted fish.
- [Mr. Rashiddi] Yeah. We just roast without any clean.
This one needs also stomach,
- [Trevor] Oh, inside the stomach is in there.
- [Mr. Rashiddi] All else, with everything.
- [Trevor] Wow. Oh, look at this.
There's a ton of seafood here.
Oh, so these are the local crab.
- [Peyman] Yeah. Look at that! Wooh!
- [Trevor] Local blue crab. - [Peyman] Brilliant.
- [Trevor] Right on the grill. Oh, butterfly.
- [Mr. Rashidi] Yes.
- [Peyman] So that's the sea bream.
- [Trevor] Sea bream?
- [Peyman] Sea bream, right there.
- [Trevor] Oh, and look at this, the fry station.
- [Peyman] That's it.
- [Trevor] Oh, so they're frying,
- [Peyman] That's it.
- [Trevor] frying the fish eggs there.
- [Peyman] Those are the fish right there.
- [Trevor] So that's the local shark.
- [Peyman] That's the local shark right there.
- [Trevor] With the turmeric, - [Peyman] With the turmeric,
- [Trevor] the local spices,
- [Peyman] the coriander, the onions,
the garlic, the black lemon.
- [Trevor] And then what's this here? Fish fry?
- [Peyman] So this is a safi fish.
- [Trevor] safi fish fry. - [Peyman] Whoa. Look at that.
- [Trevor] There's like a hundred varieties of fish here.
Oh wow. Oh, so, onion.
- [Peyman] Onion, that's it.
That's grilled onions right there.
- [Trevor] Wow. - [Peyman] Look at this. Ohh!
- [Trevor] And here comes the layering.
Look at that. So sea bream and then
with the local Emirati masala on top?
- [Peyman] And the spices on top.
- Oh my goodness.
That's a full seafood platter.
- [Peyman] Nice! Oh! - [Trevor] Oh, look at this!
- [Peyman] Getting some shrimp!
- [Trevor] Oh, the shrimp! - [Peyman] Wooh!
- [Trevor] Wow! - [Peyman] Look at that.
- [Trevor] Look at the plating here.
- [Peyman] There's some those there.
- [Trevor] Oh, and there's another one.
It's just a non-stop seafood.
Oh! What are these?
- [Peyman] Ohhh! Fantastic.
So that's the fish egg.
- [Trevor] The fish egg.
- [Peyman] That's the deep fried fish egg.
- [Trevor] Wow! Oh!
- [Peyman] Oh! That is deep fried,
- [Mr. Rashidi] Safi. - [Peyman] Safi. Ohh!
- [Trevor] Deep fried safi. - [Mr. Rashidi] Emirati fish.
- [Trevor] Emirati fish. - [Peyman] Ohhh!
- And there it is. Full fish platter. Amazing!
- Very good. Very good. - Wow!
- It smells so nice.
You got the sea bass? Sea bream?
- Yeah. Sea bream. - Sea bream. We've got the,
- Safi. - Safi.
- Majboos rice, - Majboos,
- Prawns, - Prawns,
- Oh, and then the fish eggs. - And then the fish eggs.
You have to have that. - Ohh! Looks amazing!
- Pure Emirati dish right here.
- Thank you. - You're welcome.
- Amazing. Beautiful. Emirati-style, thank you.
Oh, and look, here's the opening. What's this one called?
- [Mr. Rashidi] Kebab fish. - [Trevor] Kebab fish.
- [Peyman] Oh yeah, your specialty.
- [Mr. Rashidi] Tuna family. - [Trevor] Tuna family?
- [Mr. Rashidi] Yeah, tuna family.
- [Trevor] Okay. What's on the inside here?
- [Mr. Rashidi] Vegetable. - [Trevor] Vegetable. Oh!
- [Peyman] Oh look at that, the garlic over there,
onion, some capsicum,
- [Trevor] It's all in there.
- [Peyman] And look at the meat,
- [Trevor] Oh!
- [Peyman] That white thick meat.
- [Trevor] It's tuna family. Oh, I can try?
- [Peyman] Oh, try, try, try! - Okay.
Okay, let's try.
- Give it a shot. Give it a shot. Wooh!
- Can try? - Yeah, try.
- Oh, thank you.
Okay, let's take it down.
- Mmm. - Mmm.
- (laughs) Very nice. - Wow!
- Yeah, yeah. Nice dish!
- Got the tuna feel to it, right?
- Tuna. Lots of local spices in there.
- Yes, yes, yes. - Whoa! Lots of salt.
- Yeah. Mmm. Onion.
It's got that vegetable-like aroma to it.
- Very nice. I know we gotta eat. Let's go.
- [Trevor] Let's go eat. - It's time.
- [Trevor] Yeah.
- (speaking in foreign language)
- [Trevor] Thank you. - Thank you.
- [Trevor] Thank you so much.
Oh, beautiful! Look at this!
- [Peyman] Yeah.
- This is, wow, a giant seating area.
- Yeah. So, just like take off,
- Take the shoes off. - shoes off.
- Wow. Nice recommendation. - And we were in.
- Oh, that's just like luxury, right?
- Yeah. (laughs)
- That's so nice.
You just sit back, - Yeah.
- and then here's the menu. - Yeah.
- Oh, wow!
- (speaking in foreign language)
- Look at that. - Ohh! Ohh!
- Wow. It's a giant seafood.
Is that a crab? - Yeah
- [Trevor] Is that crab legs? - [Peyman] Yeah.
- [Trevor] Wow. - [Peyman] Yeah.
And then dig in and you'll find all sorts of other stuff,
you'll find shrimp, there's a clam in there.
You have to same as well, - [Trevor] Ohh!
- [Peyman] so there's all sorts of seafood in there.
- [Trevor] Is that chili on top or paprika?
- [Peyman] I'm thinking, - [Trevor] Ohhh!
- [Peyman] it feels like a Cajun.
It looks like a Cajun spice,
- [Trevor] Yeah, a little spiciness on there.
Like a seafood gumbo look at that.
- Oh! Oh my goodness!
- Mmm? Well? - That is delicious.
- Doesn't that remind you of a gumbo right there?
- Yeah, it's like a gumbo. It's soothing.
- Mmm. Mmm.
Mmm. Rich seafood flavor.
And then I love the springiness,
- [Peyman] Yeah.
- [Trevor] of the seafood meat in there.
- [Peyman] Look at that, right there.
Wow. That is one of the best seafood soups you'll ever eat.
And here's the giant platter.
- [Peyman] Oh, look at that. - [Trevor] Wow! Look at that!
- [Peyman] Wow! - [Trevor] It's huge.
- One person is bringing in, but it looks it's a lot more,
- Oh my goodness. (foil crinkling)
- The reveal. - Ooh! (laughs)
Look at that.
- Oh, that's fantastic.
So you see, you see all this stuff on it, right?
Sea bream, butterfly cut.
Just a little bit of like some spices
on top of everything.
- [Trevor] Emirati masala. - [Peyman] Emirati masala.
That's a good one. - [Trevor] (laughs)
- [Peyman] Sea bass, salmon. - [Trevor] Oh, nice.
- [Peyman] Nicely done. This salmon is beautiful
and they actually have,
they're gonna bring more of this sauce.
We're gonna have with the salmon here,
really good. - [Trevor] Oh, beautiful.
- [Peyman] Here, you've got fish eggs.
- [Trevor] Fish eggs.
- [Peyman] The sac of the eggs.
So it's like the complete whole fish thing.
Super, super, super nice. - [Trevor] Wow.
The whole sac from, - [Peyman] The whole sac, so,
- [Trevor] I'll try it. That is a monster.
- [Peyman] That is going to feel like scrambled eggs
that are a little bit overcooked.
- Mmm. Oh yeah! - Yeah? Yeah?
- [Trevor] Oh, it tastes exactly like scrambled eggs,
but richer. - Yeah.
- [Trevor] Like a rich fish egg.
Mmm. Wow! What is all this here?
- Okay, so this is jesheed. This is a shark.
- [Trevor] Shark?
- [Peyman] So this is, you know, those reef sharks?
- [Trevor] Mmm.
- [Peyman] the middle ones, - [Trevor] Mm-hmm.
- [Peyman] and they're mashed up.
They got a bunch of spices in them.
Just beautiful with white rice.
- [Trevor] And then what about these here?
- [Peyman] So that is squid.
- [Trevor] Barbecue squid. - [Peyman] Yeah.
- [Trevor] Amazing.
- [Peyman] And then of course you've got,
- [Trevor] Some prawns.
- [Peyman] Some prawns over there.
- [Trevor] Oh! And then what's this?
- So this is a Rocca salad, - Rocca salad.
- You're just gonna take that off.
I'm gonna put lemon on that to give it
a little bit of a kick.
So it's basically Rocca and a raw white onions
- Okay
- that on there, and we've got this right here,
this is pomegranate molasses syrup.
- Oh! That's the best stuff.
The sour, sweet pomegranate, wow!
Look at that. Give me one. Mix it up.
- [Peyman] A little bit of a, - [Trevor] this is beautiful.
What a beautiful meal. Oh, I love that pomegranate molasses.
Mmm, mmm, mmm. - Mmm?
- So fresh, and sweet, and sour.
- Super simple. - Mmm.
And this is all local seafood?
- [Peyman] All local seafood. - [Trevor] From the area?
- [Peyman] Everything from the waters of the UAE.
- Beautiful. Okay, let's eat.
So what should we go for our first,
- [Peyman] The white fish. - [Trevor] The white fish.
Okay. (laughs) - [Peyman] You know? So, yeah.
- [Trevor] To see. Yeah.
And this is usually just eaten with hand, right?
- [Peyman] Yeah, absolutely. Let's just take a little.
- [Trevor] Okay. So, let's go in.
- [Peyman] Oh!
- [Trevor] Oh, look at how soft it is.
- [Peyman] Look at that, yeah.
- [Trevor] The Emerati Masala. Let's take it down.
- Mmm. - Ohh.
- Mmm? - Mmm.
It's delicious.
- Fresh. Not allow spices on it.
- No. Lightly spiced. Maybe a little sour.
- Mmm.
- Mmm. I got a little bone.
- Maybe a little sumac on there or something sour.
- Yeah. - Mmm.
It's spicy. Maybe a little chili.
- Probably a little bit of lemon.
- Lemon, yeah. - Yeah.
Just a little bit.
- [Trevor] Oh my goodness. That is delicious.
A little smoky. Super soft.
- [Peyman] Yeah. I love that. That black over there.
- [Trevor] Mmmm
- [Peyman] That adds to the flavor. I love it.
- [Trevor] Smokey soft.
How deadly are these? Are these like?
- [Peyman] I think we're about to find out from you.
- Okay. Good idea. - (laughs)
Oh my god! Straight like that?
- Mmm. Ohhh! (laughs) - (laughs)
That's the reason why I never do that.
- Ohh! - (laughs)
- So, who eats those? - (laughs) Mark Wiens.
- (laughs) - (laughs)
- Does every table have one or is it just like us?
- Yeah, yeah, yeah. No, every table's got it. I don't know.
- Ohhooh! - Oh, that's spicy, huh?
- Yeah. That is super spicy,
but I don't know if it's enjoyable or not, wooh!
- Oh and you ate it plain. You ate it straight.
- Yeah.
- Maybe with the food, it would have been
a little bit more manageable.
- Mmm. - That's yogurt with cucumber.
- Oh, even more cooling. - So, to help you. (laughs)
- I need that. - (laughs)
Mmm. That's so soothing.
- Yeah.
- So, next step we should probably pour this.
- Oh yeah.
- [Trevor] That's their secret creamy,
mayo-like, mustard sauce.
- [Peyman] With a little bit of spice.
Not secret, (laughs) - [Trevor] Yeah, yeah, yeah.
Oh. So that's how the locals eat it?
- [Peyman] That's not. Yeah, well,
- [Trevor] Is that enough or no?
- [Peyman] That's good. - [Trevor] That's good?
- [Peyman] That's perfect. I think.
- Oh, crispy.
- [Trevor] Oh, look at that. - [Peyman] Look at that.
I love it. I love the crisp on the outside.
- Yeah. Oh wow! - Mmm?
- That is fantastic! - Very buttery. Very nice.
- It's all about the creamy sauce.
- Mmm.
Is that similar to like an Alfredo sauce?
- [Trevor] Maybe, yeah. Maybe kinda like that.
- [Peyman] Except it's got a lot more spices in
and things like that.
- [Trevor] Yeah. And it goes so well,
I love how all the fishes' like perfectly crispy
on the outside, but then really soft and juicy,
- [Peyman] Amazing. - [Trevor] on the inside.
And then what about the shark here?
Is that like a local shark or?
- So these are local reef sharks. They're super small.
As in when they're adults, - Yeah.
- They're also like small in size
- Okay. - and seasonal.
- And then they kind of mash it all up, right?
- Absolutely. Lots of spices.
And the way to eat this, is just pour a lemon on top of it.
- [Trevor] Oh nice.
And it's like a seasonal, it's not endangered or anything?
It's not one of those endangered sharks?
- No, it's not.
- And the fishermen know when they're allowed
to actually fish.
- Awesome. - This particular fish.
- So, we can add some lemon? - Absolutely.
Put a lot of lemon on. - Ohh.
- And the other thing you want is this.
This is called smen. - Sem.
- Smen. - Smen, oh!
- Yeah.
- I think we had that with the camel.
- Oh, yes! Yes, yes, yes.
- What was it? Like the?
- Like pure, natural oil.
- A pure oil. - Okay.
- Okay.
- It's like, you can't even see through it.
- It's what is it? Oil of what?
- It's basically animal oil.
- Animal oil. - Yeah.
- Okay
- All right. So, - And you pour it on?
- Put some that on top that as well.
- Ohh.
- What I would do as well is this.
- Little hot sauce,
- The Father of the Falcon. So this is Cajun hot sauce.
- (laughs)
- You know Cajun hot sauce? - Okay.
- So popular over here that we call it,
The Father of the Falcon.
- Okay. - All right.
- So we've got a multicultural meal here.
- Multicultural meal, so put this on,
- [Trevor] Oh, cajun sauce!
- [Peyman] Like that.
- Just like, take with the rice,
all the way to the bottom.
- [Trevor] Okay. - [Peyman] Like that.
- [Trevor] Oh yeah. Look at that.
Mmm. Mmm. Ohh. - Mmm?
- Oh. - Look at all those flavors.
- All those. Wow!
It's a lot going on in there.
- That's kind of like having tuna, tuna from a can?
- Yeah.
- That's got a lot more spices in it.
- A lot more spices like all the turmeric
and the local spices. Hmm.
- Hmm?
- And then the Louisiana - Yeah.
- Give you that sour spiciness.
- There you go. - Hmm.
- (laughs)
- Wow! Wow! And out of all of this food, I think,
I don't know about you, Paymen,
but my favorite was the salmon right here.
- I agree. They made it so perfectly.
Cause it's so easy to dry salmon,
- [Trevor] Yeah.
- [Peyman] They're so moist.
- [Trevor] Oh, it's so moist and juicy.
Ting, try it out, try it out.
Oh, and get some of that sauce.
- Mmm. It's all about the sauce.
- [Trevor] Yeah, yeah.
- [Peyman] It's all about the sauce, yeah.
- All right. So, here's a trick that you
and I can teach your audience, Trevor.
- [Trevor] Oh!
- [Peyman] You can actually take a date and have this sweet.
- [Trevor] Oh!
- [Peyman] Put it on rice.
- [Trevor] Put it in the rice.
- [Peyman] And get a little bit of this fish.
- [Trevor] No way!
- [Peyman] And have like a sweet and savory.
- [Trevor] No way. - [Peyman] Yeah.
- Yeah, bite.
- Wow, the hidden way to do it. This is not so common.
- This is not so common. Some people do it.
- It's okay. - Right.
Hey, it's from the Food Ranger first.
- (laughs) Okay. Mmm. Mmm.
- Mmm?
- Wow. That's a combo. - Mmm.
And actually it goes really well with the date,
- Yeah.
- It's just like a smoky date.
- Oh! And we got dessert.
- Oh wow. - Oh, that's interesting.
Oh, this is called, Assidat Boubar.
- Assidat Boubar. - Boubar is pumpkin.
- Okay.
Assidat like a Halwa, it's mashed pumpkin with flour.
It's a little like pasty you say?
- Yeah. Ha, hal,
- Halwa is sweet. Right? - Yeah.
- So it's like a pumpkin sweet.
- Oh! Mmm. - Mmm?
- Ohh! - Nice right?
- That's fantastic.
- This is legeimat - Legeimat
- Mini donuts.
Now I see the regular thing on it, which is date syrup,
- Date syrup.
- However, this on top,
this is the first that I've seen
and that is gonna be cream cheese.
- Cream cheese? I love that. Let's try the date syrup.
Oh! Oh, cream cheese! - Oh man!
That's actually the first time I've ever had that.
That's unique.
- So also sweet and savory.
- It's got that cheesy, creamy. It goes well with the,
- Nice, yeah!
- the sweetness. Awesome meal, eh?
- Oh, fantastic.
It doesn't get better than this.
- Nice. Nice restaurant.
- Good food. Good ambiance. - Yeah.
- Just like amazing.
- Beautiful. Thank you so much.
- You're welcome.
- The meal was amazing. - Thank you.
- Food was awesome.
- So good for us to go inside - So good.
- and see the magic behind - Yeah.
- everything. - Seeing the kitchen,
all the food platter, amazing. Thank you.
- You're welcome. You're welcome.
- Thank you. - Thank you.
- What an awesome meal. Thanks for that Peyman.
- Oh, pleasure! Thanks to him!
- Yeah! Oh, beautiful!
You guys can check out Peyman's YouTube
in the description below and wow,
there's lots more to come.
That's two down, millions to go. (laughs)
- Millions to go. (laughs) Amazing.
- Awesome.