750g new potatoes
125g salted butter
6 heaped tablespoons tahini
1 bunch of spring onions, thinly sliced from root to tip
pul biber chilli flakes, for sprinkling
Maldon sea salt flakes and freshly ground black pepper

Tahini butter is one of my more indulgent recent experiments. New potatoes are firm and delicious, and the ideal vehicle to carry the nutty flavour of the tahini butter. The perfect accompaniment to many a dish, a little goes a long way with these beauties, but they are ever so satisfying and the pepper provides a lovely kick to the overall flavour of the butter.

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1.Cook the new potatoes in a saucepan of boiling water for 20–25 minutes (depending on size) until cooked through and tender.
2.Drain the potatoes and return to the pan, then add the butter, tahini and a generous amount of salt and pepper.
3.Using a masher, lightly crush the potatoes, then switch to a wooden spoon and mix to ensure the butter and tahini are evenly combined.
4.Finally, stir in the spring onions.
5.Serve with a sprinkle of pul biber to finish.

Recipes and images
extracted from
Persiana Everyday
by Sabrina Ghayour.
Photography by Kris
Kirkham. RRP $49.99.