This is probably the best "all-rounder" out of the range of Iranian cookery books I have, a fine balance of the range, complexity and taste of recipes and of presentation, ease of use and cost.
There are plenty of recipes here to delight. Try the "tas kebab", a casserole with layered onions, lamb, quince (or apple), eggplant, carrots, tomatoes, potatoes, prunes, apricots and flavoured with rose petals, cinnamon, cardamom, cumin, verjuice and lime powder or sumac. Or how about the "koresh-e fesenjan", a stew with duck in a sauce of pomegranate and walnuts, and flavoured with cinnamon and saffron.
The same author has also written a more comprehensive volume, New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies
, which I recommend if you want to splash out a bit more. I also recommend Margaret Shaida's The Legendary Cuisine of Persia
, whose recipes tend to be considerably simpler than Batmanglij's but is good for information on ingredients and techniques.