Finely chop the onion and sauté it with salt, pepper, and turmeric.

Cut the chicken into small cubes, add to the onions, and sauté until cooked.

Add the cooked green peas and dill, and sauté briefly.

Soak the rice in salted water for 30 minutes to 1 hour, then parboil it.

Grease the bottom of a pot with oil, add turmeric, and place bread at the bottom to make tahdig.

Layer the rice and the chicken mixture in the pot and gently combine.

Cover and cook over medium heat for 30–40 minutes until the rice is fully steamed.