1-First, prepare the filling by sautéing 1 medium finely chopped onion in 2 teaspoons of vegetable oil until it’s golden, then add 3-4 boneless skinless chicken breasts along with 1/4 cup minced fresh flat-leaf parsley, 2 tablespoons minced cilantro, 1/2 teaspoon ground turmeric, 1 teaspoon ground ginger, 1 1/4 teaspoons ground cinnamon, 8 saffron threads, 1 teaspoon salt, 1/2 teaspoon pepper, and 1 cup water. Cover and cook for 20-25 minutes until the chicken is tender. For dietary tweaks, replace chicken with jackfruit or mushrooms if you’re going vegan.

2-Next, remove the chicken to cool and simmer the sauce, then stir in 3 lightly beaten eggs, the remaining salt, pepper, and 2/3 cup powdered sugar until the eggs are gently scrambled. Shred the cooked chicken and mix it with this egg mixture for a cohesive filling. Meanwhile, prepare the almond mixture by coarsely grinding 1/2 cup whole blanched almonds and mixing them with 1/2 cup powdered sugar and 1 teaspoon ground cinnamon. Preheat your oven to 425°F (about 220°C) and butter a baking pan.

3-Layer 3 sheets of phyllo dough on the buttered pan, brushing each with 1/2 cup melted butter and sprinkling half of the almond mixture on the third sheet. Add another 3 sheets, spread the chicken mixture evenly while leaving a border, then fold the edges over the filling. Continue with 3 more sheets, sprinkle the remaining almond mixture, and top with the final 3 sheets, brushing butter on top. Tuck the edges under, flip the pastry to seal it, and bake for 20-25 minutes until golden brown. Remember to work quickly with phyllo dough to prevent it from drying and brush it generously with melted butter for a flaky crust. Once done, dust with additional powdered sugar and sprinkle ground cinnamon on top before serving immediately, as the total time is around 1 hour and 30 minutes.