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1
Heat chicken broth in a 4-quart saucepan; add in saffron, garlic, cinnamon sticks, coriander, turmeric, onion, and carrot.
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2
Bring broth to a boil and simmer, uncovered, for 20 minutes.
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3
Remove cinnamon sticks from broth, decrease heat to medium.
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4
Stir in parsley and eggs, stirring eggs until they appear like scrambled eggs, but not dry.
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5
Remove the eggs and vegetables with a slotted spoon and place them in a colander set over a bowl (refrigerate until ready to proceed).
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6
In a heavy pan, melt the butter; add in the almonds and brown them in the butter, being careful not to burn them.
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7
Remove from heat, and cool.
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8
Place the almonds in a food processor fitted with a metal blade; add the 1/3 cup powdered sugar and 1 teaspoon cinnamon; pulse on and off until the almonds are ground; set aside until ready to proceed.
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9
Preheat oven to 400u00b0.
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10
Unwrap the phyllo dough and cover it with a clean kitchen towel.
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11
Brush a 13 x 9 inch ovenproof baking dish with melted butter.
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12
Brush a sheet of phyllo with melted butter, sprinkle it with some of the bread crumbs, and place it in the baking dish; repeat with 5 more sheets of phyllo, brushing each one with butter and sprinkling it with crumbs (you will have 6 sheets total).
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13
Spread half the egg and vegetable mixture over the phyllo, and sprinkle the filling with half of the ground almonds.
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14
Cover with 2 more sheets of phyllo brushed with butter and sprinkled with bread crumbs.
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15
Cover with all the chicken, then top with 2 more sheets of phllyo brushed with butter and sprinkled with bread crumbs.
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16
Top with remaining egg/vegetable mixture and the remaining ground almonds.
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17
Cover the pie with 4 more sheets of phyllo, each buttered and sprinkled with bread crumbs (at this point the pie may be refrigerated for up to 24 hours before baking).
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18
Bake for 30-40 minutes, until the phyllo is golden brown.
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19
Remove the pie from the oven and let it rest for 5 minutes.
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20
Sprinkle with powdered sugar and ground cinnamon; serve.
