Cook the black-eyed peas until tender, then drain and set aside.

Finely chop the onion and sauté it with salt, pepper, and turmeric until softened and lightly golden.

Cut the chicken breast into cubes, add it to the onions, and sauté until the chicken is fully cooked.

Add the cooked black-eyed peas and dried dill, then sauté for a few more minutes until well combined.

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

Add some oil and turmeric to the bottom of a pot, then place a layer of bread at the bottom to make tahdig.

Layer the rice and chicken mixture alternately in the pot until all the ingredients are used. 1. Cover and steam the rice over low heat for 30–40 minutes, until fully cooked and fluffy.