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

Cut the chicken into small cubes, add it to the onions, and sauté until lightly browned.

Add the chopped walnuts and pomegranate paste, and sauté briefly.

Add the chopped spinach and cook until all of its moisture has evaporated.

Soak the rice in salted water for 30 minutes, then parboil it. The rice should be slightly firmer than usual when drained.

Grease the bottom of a pot with oil, add a little turmeric, and place bread at the bottom for tahdig. Add half of the rice and half of the spinach-chicken mixture, gently mixing them together. Then add the remaining rice and the remaining mixture, and gently combine.

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