Originally published in Calcutta in 1839, “Khwan Niamut” means “Table of Riches”. The bulk of these recipes are from the household of Qasim Uli Khan. The editor provides updates in a separate section. Some sound downright nasty (as far as being the least bit authentic goes), with onion soup mix, Worcestershire Sauce, etc.
See esp. the aforementioned introduction and the section on measures and weights.
Recipes of interest: fesenjan (cf, the chicken version sounds too sweet w too much sweet spicing; the duck might be good). However, it is hard to imagine how the dishes will come out if one hasn’t absorbed the weights and measures!
The appendix contains what look to be the most basic western recipes, most of which look downright insipid when compared to the Persian recipes.