I picked out three recipes (my first mistake): a pistachio feta dip, Mirza Ghassemi (sort of a smoked eggplant, tomato, and turmeric concoction), and an almond carrot cake. They seemed easy, they sounded delicious, and they looked relatively inexpensive to produce. Which is pretty good, considering that was Ghayour’s point—she notes in the book’s intro that recipes in Persiana are meant to be easy, to be flexible, and to “demystify Middle Eastern cooking.”
By the time G finally finished with the Mirza Ghassemi, I had gorged myself on too much cake and feta dip to have more than a bite (tres tasty!), though G housed enough for both of us. So, really two of the three recipes I tried from Persiana were really darn good (even though I kinda didn't get to eat the one), and the screw-up of the batch was clearly my buttery doing. But, no worries, because as Meat Loaf, the fount of all wisdom, says, Two Out of Three Ain’t Bad.