Makes 8 Serves 4

Directions
1. Stir the saffron into the hot broth and set aside. Heat 2 tablespoons of the oil in a frying pan, add the turkey strips and shallots, and sauté for 3-4 minutes to brown slightly.

2. Meanwhile, heat the remaining oil in a nonstick saucepan, add the rice, and cook, stirring, for 1 minute. Add the cardamom seeds, cloves, and cinnamon and cook for 1 minute more.
Pour in the saffron stock and bring to a boil. Add the turkey and shallots, season with black pepper, cover, cook gently for about 12 minutes, or until the rice is tender and all the liquid has been absorbed. Remove the cloves and cinnamon stick, discard, and set aside the rice to cool.

3. Mix the mayonnaise and curry paste together and spread over the chapattis. Stir the cashew nuts into the rice and then put a quarter of the rice mix on each chapatti and top with mango slices and watercress. Roll up firmly to enclose the filling and cut in half to serve. If the wraps are to go, wrap in plastic wrap and pack in a cooler.