This week we explored flavors from the Middle East and South Asia. In the classroom we read Leila in Saffron by Rukhsanna Guidroz and illustrated by Dinara Mirtalipova about a Pakistani American family who share a multi-generational dinner every Friday. We learned that saffron is one of the most expensive spices in the world, that it is harvested from crocus flowers, and that the word also refers to a deep golden yellow color.
In the kitchen, the first graders made havij polo, a Persian carrot rice dish. We got to work with fresh turmeric, which is bright orange just like a carrot, candied citrus peel, raisins, rose petals, and, of course, saffron. The dish has both savory and sweet qualities and is quite stunning to look at as well as to taste.
