Rinse the chicken fillets under cold water and pat them dry with a kitchen towel.

Peel and quarter an onion.

Fill a pot with cold water, add the onion, chicken fillets, cinnamon stick, turmeric, salt, and pepper, then bring it to a boil. Make sure the fillets do not overlap.

Reduce the heat and let the chicken fillets simmer for about 15 minutes. Once the chicken fillets are cooked, remove them from the broth with a ladle and cut them into bite-sized pieces. Set aside.

You can freeze the chicken broth and use it as needed.

Remove the seeds by cutting off the top and bottom of the pomegranate and cutting downwards along the white membranes.

Now, break the fruit apart and remove the membranes.

Remove the seeds over a bowl and set aside.

Grind the saffron threads in a mortar and pour with 25 ml hot water. Keep covered with a lid and allow to infuse.

Peel the onion and cut it into pieces, then fry with butter in a pan over medium heat until golden.

Add the chicken breast pieces and fry for a short time.

Add turmeric, ground coriander, salt, and pepper and mix well.

Stir in the dried cilantro leaves.

Sprinkle with 2 tbsp of the infused saffron and mix well.

Add the pomegranate seeds and fry briefly.

Rinse the rice properly until the water is clear and soak for approx. one hour.

In a pot, bring 2 liters of water with one teaspoon of salt to a boil.

Strain the rice in a sieve, add to the pot, and cook for approx. 5 – 7 minutes until al dente.

Drain in a sieve and rinse with cold water to stop it from cooking. Set aside.

Set the rice cooker on the Crispy setting or add the ghee to a nonstick pot and let it melt.

Add one tablespoon of the saffron essence.

Place the lavash bread on top.

Layer cooked rice followed alternately by a layer of chicken and pomegranate seeds. Continue layering until all the ingredients are inside the pot, and end with the white rice.

Pour over the remaining infused saffron and mix carefully.

If you are using a non-stick pot, wrap the lid in a cloth, place on the pot, and steam the rice for approx. 50 – 60 minutes. This isn’t necessary, in the Reishunger rice cooker, close the lid and wait until the rice cooker bleeps.

Place the raisins, almonds, and pistachios in a bowl.

Heat the rose water and pour over the raisins, almonds, and pistachios. Leave to soak for 10 minutes. Then drain in a sieve.

Heat the ghee in a pan. Add the well-drained ingredients and fry briefly.

As soon as the rice is ready, place a beautiful big plate that overhangs the pot upside down on top of the pot.

Turn the rice over with a flip, then carefully remove the Tah Dig and cut it into triangles.

Garnish the rice with topping and arrange the Tah Dig around it.