Wholemeal Chicken Sarma Beyti With Buttery Sultana Rice

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Peel and grate your brown onion[s]

Peel and finely chop (or grate) your garlic

Chop your parsley finely, including the stalks (save some whole leaves for garnish!)

Melt a knob of butter in a pot with a lid over a medium heat and chop your sultanas roughly

Once melted, add your white long grain rice and chopped sultanas with 175ml [230ml] [350ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

While the rice is cooking, combine your chicken mince with the grated onion, most of the chopped garlic (save some for later!) and chopped parsley in a large bowl

Add half your ground smoked paprika, half your chicken stock mix (you'll use the rest later!) and half your chilli flakes (can't handle the heat? Go easy!) to the bowl with a generous pinch of salt

Mix until very well combined – this is your spiced chicken mixture

Divide the spiced chicken mixture between your tortillas, covering only half of each tortilla

Roll up the filled tortillas tightly – these are your rolled chicken wraps

Add the rolled chicken wraps to a baking paper-lined baking tray (or two!) and drizzle with olive oil

Put the tray[s] in the oven for 15-18 min or until golden and the chicken is cooked through (no pink meat!) – these are your chicken sarma beyti

Tip: Cooking for 3 or more? Use 2 trays!

Meanwhile, heat a small pot with a very generous knob of butter over a medium heat

Once melted, add the remaining ground smoked paprika, remaining chilli flakes (not a fan of spice? Just add a little!) and a pinch of salt and cook for 1-2 min or until fragrant

Once fragrant, add your tomato paste with a pinch of sugar and cook for 2-3 min or until slightly thickened

Once slightly thickened, remove from the heat and add 1 tbsp [1 1/2 tbsp] [2 tbsp] cold water and whisk until well combined – this is your tomato butter sauce

Combine your natural yoghurt with the remaining chopped garlic and a small pinch of salt – this is your garlic yoghurt

Stir the remaining chicken stock mix through the cooked rice – this is your buttery sultana rice

Slice the chicken sarma beyti into 4 slices per roll on the diagonal