1-Start by setting up your workspace finely chop the onion and toast the almonds to get that nutty crunch. As you go, remember to work quickly with the delicate phyllo dough to keep it from drying out, which helps maintain that flaky texture.

2-First, sauté the onion in 2 teaspoons of vegetable oil until it’s soft and fragrant, then add the 3-4 boneless, skinless chicken breast halves along with the spices: 1/2 teaspoon ground turmeric, 1 teaspoon ground ginger, 1 1/4 teaspoons ground cinnamon, 8 saffron threads, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook this mixture until the chicken is tender and aromatic, usually around 10-15 minutes, then simmer with 1 cup of water to create a flavorful sauce.

3-Once the chicken is cooked, remove it from the heat and shred it finely. Stir in the 1/4 cup minced fresh flat-leaf parsley, 2 tablespoons minced cilantro, and the 3 lightly beaten eggs along with 2/3 cup powdered sugar. Gently mix everything until the eggs are softly scrambled and incorporated, creating that unique sweet-savory blend that defines bstilla.

4-Next, prepare the almond mixture by coarsely grinding the 1/2 cup whole blanched almonds and combining them with 1/2 cup powdered sugar and 1 teaspoon ground cinnamon.

5-Layer 12 sheets of thawed phyllo dough in a greased baking dish, brushing each with melted butter for crispness. Add the almond mixture first, then spoon in the chicken filling, folding and sealing the dough around it. Bake at 425°F (220°C) for 20-25 minutes until golden brown. Before serving, dust with ground cinnamon and powdered sugar for that classic finish.