Join us for an enticing journey into the art of preserving food, Persian style! This episode is all about the delightful world of jams, and we don't just stick to the fruity ones. We'll explore the vibrant colors, aromatic flavors, and natural pectin of various fruits that make Persian jams truly special. Learn with us how to create some traditional favorites, like rose petal, quince, fig, and sour cherry jams. You'll even discover an unusual but tasty carrot jam recipe straight from a previous podcast guest's cookbook.    We share ideas on incorporating jams in a variety of meals, from breakfast to dessert. We'll guide you through adding a sweet twist to rice dishes, Mediterranean mezze boards, cheese boards, and even cake toppings. Join us in reminiscing about our childhood desserts made with jam and coffee grounds, adding a nostalgic touch to the episode.    Listen in as we turn our attention to our favorite summer foods and preserving techniques. Beata shares her favorite summer dish - saffron braised lamb shank. We also discuss Noon Barbari, a Persian bread that's similar to Italian focaccia, and share ideas on creating a unique dish with it. Don't miss out on this flavor-packed episode!   Episode 27: Persian Breakfast Episode 48: Figs Episode 56: Quince | Beh Episode 83: Persian Brunch Episode 148: Navigating Identity through the Art of Persian Cooking, A Conversation with Author Homa Dashtaki   All Modern Persian Food podcast episodes can be found at: Episodes   Sign up for the email newsletter here!   Check us out on Apple Podcasts, Spotify, and YouTube   Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend.   Opening and closing music composed by Amir Etemadzadeh, www.amirschoolofmusic.com   Podcast production by Alvarez Audio