Tacheen

Boil water in large pot. Add rice, cover, reduce heat. Simmer 15 minutes until tender.

Drain rice completely. Set aside.

Heat olive oil in large pan. Add chicken and onions. Cook 15 minutes, stirring occasionally.

Add turmeric and spinach. Cook 5 minutes until spinach wilts. Remove from heat.

Whisk eggs in bowl. Add yogurt, salt, pepper. Mix in chicken mixture.

Heat oven to 350°F. Grease 9x13 inch dish.

Layer one-third rice in dish, press down. Add half chicken mixture. Layer another third rice, remaining chicken, final rice layer.

Mix almonds and honey. Spread over top rice.

Cover tightly with foil. Bake 90 minutes.

Cool 15 minutes. Run knife around edges. Place serving platter over dish, flip quickly in one motion. (This is the moment of truth. Be confident with the flip.)